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Dairy Cigars

 

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Dairy Cigars
 

 

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Recipe

Dairy Cigars

I love eating anything in cigar form. Luckily I don't smoke. Here are two filling suggestions.

Times

  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min

Servings

8 s

Ingredients

  • Spinach and Feta
  • 10 oz. frozen spinach, thawed and drained
  • 2 cloves garlic
  • Salt and pepper to taste
  • 1/4 cup feta cheese, crumbled
  • Mushroom and Gruyere
  • 1 package mushrooms of your choice, chopped
  • Salt and pepper to taste
  • 1/2 cup shredded gruyere
  • 1 package egg roll wrappers, cut in half
  • Oil for frying

Directions

Preparation

1 Saute Spinach and garlic in a frying pan, add salt and pepper and remove from heat. Mix in with feta cheese.
2 Heat pan over high heat, saute mushrooms until browned, add salt and pepper to taste. Remove from heat and combine with cheese.
3 Fill egg roll wrappers and roll them, tucking in the ends as you roll.
4 Heat a large frying pan and cover with a thin layer of oil. Cook cigars until browned on all sides.

Special instructions

I love eating anything in cigar form. Luckily I don’t smoke. Here are two filling suggestions.

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

comments

 

7 Responses to Dairy Cigars

  1. avatar says: ses

    The second suggestion is not showing up. Also can they be baked instead of fried?

    • They an be baked, obviously it changes their texture, try them baked and see what you think. It is personal preference.

  2. avatar says: Tzivia

    Made both tonight the spinach and feta was a little dry next time I think I’ll sauté an onion with it. I did bake them instead of frying. The mushroom and gruyere cigars I switched gruyere cheese for swiss cheese because I don’t like gruyere. But other than that it was good. I baked these also. And I also made the moroccan vegetarian cigars tonight so we had a nice verity.

  3. avatar says: alperjf

    I made the spinach and feta variety this week – working with the egg rolls was fun and different! I also added half of a chopped onion into the spinach mixture because I like some extra crunch. These were tasty and had a great texture! My only complaint was that the filling was not very hot – any suggestions for helping to retain the heat?

    • I put the cigars directly on the rack of my oven. Place foil on the rack below so any oil can drip onto the foil. They stayed warm until the rest of dinner was ready..

  4. I made the spinach cigars; however, I used grated Havarti cheese (do not like Feta), added a sprinkle of nutmeg, half a small onion(chopped), 1 Tbs. butter and 2 Tbs. milk and fried them. We loved them… a keeper, for sure!

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