30 MIN


Serving amount:
  • Filo pastry
  • 1 goats chevre pack
  • 1 ATLAS matbukah tub
  • 1 sumac bag
  • 1 lemon
  • 2 Desiree potatoes
  • 1 baby spinach bag
  • 1 dill bunch
  • 1 parsley bunch

Pantry staples: Olive oil, salt, butter (optional) 

Allergens: Wheat, garlic, dairy

Specialised equipment: Lined baking tray, zester/microplane, peeler, tea towel

Chef's note: Traditionally, this is a spinach and feta filling but feel free to change it up and add halloumi, pine nuts, mushrooms or kale! Don’t leave the filo pastry uncovered and at room temperature for long as it may dry out and crack. 

* Dill and parsley may be used across various dishes. Make sure to read each recipe carefully before you begin. 


1. Prepare the ingredients

Preheat the oven to 200C fan forced. Wash the vegetables. Peel and cut the potatoes into 3cm pieces. Finely chop 1 tablespoon per person of the dill leaves*. Roughly chop the spinach leaves into small pieces. Pick 1 teaspoon per person of parsley leaves*. Crumble the feta into small pieces. Zest and juice the lemon. 

2. Cook the potatoes

In a saucepan add the potatoes, a generous pinch of salt and enough water to cover. Bring to a boil then reduce the heat to simmer for 8 minutes or until the potatoes are soft. Drain the potatoes and set aside to cool until required. 

3. Make the filling

Meanwhile, combine the spinach, feta, half of the dill and lemon zest to taste in a bowl.

4. Cut the filo pastry

Lay 2 sheets of filo pastry onto a clean workbench and cut in half. Place a portion of the filling about 1/3 away from the bottom of the filo pastry.

5. Roll the filo cigars

Fold in the 2 long sides, overlapping some of the filling. Roll the pastry away from you, encasing the filling. Seal by wetting the edge and pressing down. Place onto a lined baking tray and cover with a tea towel while you continue making the remaining filo cigars. You should get about 3 per person. 

6. Bake the filo cigars

Brush the filo cigars with oil or melted butter and cook in the preheated oven for 8 minutes or until golden brown. 

7. Make the potato salad

Meanwhile, combine the potatoes with the parsley leaves, sumac, remaining dill, lemon juice to taste, olive oil to taste and salt to taste.

8. To serve

Divide the matbukha between serving plates. Top with the potato salad and the filo cigars.