Sigara Boregi

This is a very quick and easy appetizer, and really delicious!  This recipe makes approximately 12 boregi about 4" long.  You can make them ahead of time and refrigerate or freeze them.  

250 grams good quality feta 

1 egg

1/4 cup finely chopped red onion

1/4 cup finely chopped parsley

1/4 tsp cayenne or kashmiri chili, adjust to taste

Phylo pastry -- I used about 4 large sheets of the thinnest phylo

Enough neutral oil to come about 1/3 of the way up the borek when you fry it, ~1/8-1/4".  I like corn oil, but canola or whatever you have is fine. 

Filling:  Mix everything but the phylo and oil together in a bowl.  

Put a sheet of phylo over another one to make a 2-sheet stack.  Cut the sheets into triangles roughly 6" at the base and about 10-12" long (you can adjust this to the size of borek you want).  Beginning 1" from the base of each triangle, put about 2 tsp of filling across the base, leaving about 1" of phylo on either side.  Fold the sides over the filling and then roll the whole thing up from the base of the triangle, folding the sides in as you go.  You are making a little phylo cigar.  Place the finished rolls on a piece of parchment.  Repeat until your filling is done.  

Heat the oil in your pan to about 350, and add as many boregi as you can fit without crowding them -- I like to leave 1-2" between them.  Fry until the bottom is golden brown, about 30 sec-1 minute, and then turn each one with tongs, continuing until they are a nice even brown on all sides -- maybe 2-3 minutes total.  Remove from pan and place on a couple of layers of paper towels to drain.  Repeat until you've cooked them all.  

These are best served warm.