Feta & Thyme Filo Cigars

Heat oven to 180°C 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 tea towel. Work with two sheets at a time. Lay the sheets on a clean bench, overlapping slightly to form one wider rectangle, then lightly brush with a little oil. Fold in half with the 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 towards the centre (the filling will expand in the oven), then take one end and roll up into a cigar. 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 warm over a medium heat until the honey starts to bubble. Stir for 30 to 60 seconds until the garlic is fragrant, then 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.