20 years ago, Pesto Princess started in my kitchen in Observatory. I needed to raise a little extra cash to fund my opera-singing dreams, so I made and sold delicious, homemade food at a market or two.
Fast forward to 2018, and yes, I still sing in my kitchen occasionally but my dreams have changed. I live and breathe Pesto Princess, which is now about so much more than my own needs. I am in awe of the team which surrounds me, our super-supportive #LoyalRoyals, suppliers and retailers. I’m fired up when I think of the positive impact this business is having on people and planet every day. As the trend towards plant-based eating gains momentum, we look forward to creating more delicious, nutritious food for you.
Let’s raise a glass and snack on a few of these Phyllo Cigars with easy Tzatziki.
With the deepest appreciation for each of you reading this right now.
You will need
For the easy tzatziki
1 cup yoghurt
1 clove garlic, crushed in salt
1 Tbsp olive oil
1 Tbsp Pesto Princess Basil & Chilli Pesto
For the phyllo cigars
1 tsp olive oil
1 bunch spinach, rinsed and drained
1 leek, pale section only, thinly sliced
200 g feta (not Danish as firmer feta works best)
1 egg, lightly whisked
12 sheets phyllo pastry, halved length-ways
70 g butter, melted
2 Tbsp Pesto Princess Basil & Chilli Pesto
1 tsp dried chilli flakes
1. To make the tzatziki, mix all of the ingredients together. Set aside.
2. Preheat the oven to 180°C and line a large baking tray.
3. In a frying pan over medium heat, add the olive oil and cook the spinach for approximately three minutes until wilted. Place the spinach in a colander and let it cool before pressing out any additional liquid. Once complete, roughly chop the spinach and set aside in a bowl.
4. Now add the leeks to the frying pan (with a little olive oil). Stir frequently and cook for approximately four minutes until soft. Add the leeks to the cooled spinach along with crumbled feta and egg. Combine thoroughly.
5. Melt the butter and add the Pesto Princess Basil & Chilli Pesto. Mix well.
6. Take the pesto butter and brush an entire sheet of phyllo, from side to side. Place one heaped tablespoon of spinach and feta mixture, shaped into a little log, on the left hand side of the phyllo sheet before folding the pastry in from the top and bottom. Roll to the right to create a cigar shape before brushing with butter and sprinkling with dried chilli flakes.
7. Bake in preheated oven for 15 minutes or until golden brown. Serve warm or at room temperature with your tzatziki.
Food styling and photography by Michelle Parkin.
Food assistant: Lichelle May.