Feta & Thyme Filo Cigars

½ cup The Good Oil extra virgin sunflower oil

1 x 375g packet filo pastry

200g feta, crumbled

150g cream cheese

½ cup grated mozzarella cheese

½ tsp garlic powder

4 spring onions, finely chopped

1 egg

A handful each of fresh thyme and dill, chopped

2 tbsp sesame seeds

¼ cup runny honey

½ tsp chilli flakes

½ tsp sumac

2 cloves of garlic, finely chopped

Heat oven to 180c and line a tray with baking paper. In a large bowl mix together the feta, cream cheese, mozzarella, garlic powder, spring onions, egg, herbs and black pepper. The mixture will come together easily if the ingredients are at room temperature – alternatively, if your ingredients are cold, you can quickly blitz the mixture in a food processor.

Remove filo sheets from the packaging, and keep them covered with a damp teatowel. Work with two sheets at a time, laying them flat side by side, and gently brush the top side of each sheet with a little oil, then fold in half (short sides together) and press flat. Place a few spoonfuls of the feta mix in the centre of the pastry and spread roughly into a line. Fold up each side loosely (the filling will expand in the oven) towards the centre, then take one end and roll up the cigar to the end of the sheet. Place on the prepared tray, brush with a little more oil, and sprinkle with sesame seeds. Repeat until all the cheese mixture is used up, then bake for 20 minutes or until the edges turn golden.

While the cigars are baking, add the honey, chilli flakes, sumac and garlic to a small pot and cook over a medium heat until the honey starts to bubble. Remove from the heat and transfer to a ramekin.

When the cigars are done carefully transfer them to a platter, garnish with a few sprigs of fresh thyme then serve immediately with the hot honey for dipping.