Chicken and Feta Cigars

Name: Chicken and Feta Cigars
Prep time: 20 min
Cook time: 25 min
Yield: 12 filo cigars
Cuisine: Middle Eastern

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roubashahin.com.au

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Golden, cheesy, and crisp! These Chicken and Feta Cigars are freezer-friendly, easy to make, and perfect for any occasion.

PREP TIME

20 minutes

COOK TIME

25 minutes

SERVES

12 filo cigars

About this recipe

These Chicken and Feta Cigars are golden, cheesy, and packed with flavour. I love how they bring together simple, everyday ingredients like chicken, herbs, and cheese, but transform into something that feels special once wrapped in crisp filo pastry. They fit right into our culture too—rolls like these are always in the freezer, ready to cook and serve at a moment’s notice.

While these may not be traditional, they’re made with flavours we know and enjoy every day. That’s what makes them so familiar yet exciting. I often keep a batch frozen, just like my Cheese and Herb Spring Rolls—quick, cheesy, and always a hit when friends pop over. If you prefer something heartier, my Lamb Spring Rolls are satisfying and perfect for a filling snack, while my Vegetarian Spring Rolls are packed with a savoury vegetable filling that’s freezer-friendly too. And for something a little different, my Haloumi Wonton Rolls are golden, addictive, and one of my favourite party snacks.

These Chicken and Feta Cigars are easy to prepare, bake beautifully, and are versatile enough for any occasion—from Ramadan to casual entertaining. Serve them hot, and watch them disappear.

Ingredients

500 grams chicken thigh fillets, diced into bite-size pieces
6 spring onions, chopped
3–4 garlic cloves, crushed
1⁄2 cup parsley, chopped
1⁄4 cup chicken stock
150 grams mozzarella cheese, shredded
100 grams feta cheese, crumbled
12 filo sheets
Olive oil, for cooking and brushing

Notes from Rouba

Cool the filling completely before rolling—it keeps the filo crisp.
I brush filo with olive oil instead of butter; it’s lighter and works perfectly.
Make them ahead and freeze—straight from freezer to oven, no fuss.
Don’t overfill; a little filling goes a long way in keeping them neat and tight.

Method

Step 1. Cook the filling

Heat a little olive oil in a large pan and sauté the diced chicken until cooked through. Add the garlic, then stir in the spring onions and parsley. Deglaze the pan with chicken stock and let it reduce until almost dry. Remove from the heat and allow the mixture to cool completely. Once cooled, stir through the mozzarella and crumbled feta.

Step 2. Prepare the filo

Preheat the oven to 180°C (fan-forced).

Lay a filo sheet on your work surface and brush lightly with olive oil. Fold lengthwise to form a strip, then place a spoonful of the cooled chicken mixture at one end. Fold in the sides and roll tightly into a cigar shape. Repeat with the remaining filo and filling.

Step 3. Bake until golden

Arrange the cigars on a lined baking tray and brush the tops with more olive oil. Bake for 20–25 minutes, or until golden brown and crisp. Serve hot with your favourite dipping sauce or alongside a fresh salad.

A FEW THINGS YOU’LL WANT TO KNOW

Can I freeze these before baking?
Yes! Roll them up, place in a container with baking paper between the layers, and freeze. Bake straight from frozen, adding a few extra minutes.

Can I use chicken breast instead of thigh?
You can, but chicken thighs stay juicier. If using breast, don’t overcook the filling.

Can I make them vegetarian?
Definitely! Swap the chicken for sautéed mushrooms, spinach, or your favourite veg—just keep the cheese for that melty texture.

What dipping sauces go well with these?
Garlic yoghurt, sweet chilli, or even a simple tahini-lemon sauce are great pairings.