Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Spanakopita cigars with whipped feta and yoghurt

Greek 30 Mins Prep · 20 Mins Cook

Preheat the oven to 180°C, gas mark 4. Line a large baking sheet with baking paper.
Finely chop the onion. Crush the garlic. Roughly chop the baby spinach.
Heat the olive oil in a pan over a medium heat. Add onion and garlic, then sauté until softened. Add spinach and cook until wilted. Remove from the heat and let it cool.
In a bowl, mix the cooled spinach mixture with crumbled feta, dried oregano, salt and pepper.
On a clean surface, lay out a sheet of phyllo pastry, cut into 6x10cm rectangles. Brush with the olive oil. Place another sheet on top and repeat. Spoon a portion of the spinach-feta filling along one edge and roll into a cigar shape. Repeat for the remaining cigars. Brush the cigars with olive oil and sprinkle with the black sesame seeds.
Place the cigars on a baking sheet and bake for 15-20 minutes or until golden and crisp.
To make the dip, place the feta, yoghurt and olive oil in a food processor. Zest over the lemon. Blend until smooth and creamy.
Arrange the spanakopita phyllo cigars on a platter and serve along with the dip.