Cheese and Spinach Phyllo Rolls

Preparation

1. Step 1

   Make the filling: Heat the oil in a large skillet over medium-high. Once hot, add the onions and ¼ teaspoon salt and cook for 12 to 15 minutes, stirring occasionally, until nicely softened and only lightly browned. (Turn the heat down to medium if they darken too quickly.) Add the garlic and cook, stirring occasionally, for 2 minutes more, until fragrant. Off the heat, stir in the sumac and set aside to cool slightly, about 10 minutes.

2. Step 2

   While the onions cook, fill a medium saucepan halfway with water; bring to a boil over medium-high heat. Add the spinach and cook just to wilt, about 30 seconds. Drain through a sieve set over the sink and run under cold water to cool. Once cool enough to handle, use your hands to squeeze out as much liquid as possible. Roughly chop the spinach and add it to a large bowl.

3. Step 3

   Add the lemon zest and 1 tablespoon lemon juice, plus the feta, halloumi, mint, cinnamon, two-thirds of the pine nuts, ¼ teaspoon salt and a good grind of pepper to the spinach. Reserve a quarter of the onion mixture and place in a separate small bowl. Add the remaining onions to the spinach and stir to combine.

4. Step 4

   Heat the oven to 400 degrees.

5. Step 5

   Prepare the phyllo rolls: Lay one sheet of phyllo on a clean work surface, with the shorter side facing you, and place the remaining sheets under a clean, lightly damp tea towel to prevent them from drying out. Keep 2 tablespoons of the oil in a bowl beside you, with a pastry brush at hand. Use a small sharp knife to cut the phyllo sheet lengthwise into 3 even strips. Place about 2 packed tablespoons of the filling at the bottom of each strip, leaving a ½-inch gap on either side and about 1 inch at the base. Brush the opposite end of each phyllo strip (the top 2 to 3 inches) with a little oil. Working quickly to prevent the phyllo from drying out, fold the sides over the filling, creasing them all the way up to the top of the phyllo. Next, fold the bottom flap to cover the filling, then roll all the way up into a cigar shape. Brush with extra oil if needed, to seal. Place onto a large, parchment-lined baking sheet and repeat with the remaining phyllo and filling, brushing exposed ends lightly with oil as needed.

6. Step 6

   Arrange them on the baking sheet so they’re not touching, then brush the tops with another tablespoon of oil and sprinkle with the sumac. Bake for 25 to 30 minutes, rotating the baking sheet halfway through, until deeply golden.

7. Step 7

   Meanwhile, to the reserved onions, add the mint, parsley, remaining pine nuts and 1 tablespoon each of lemon juice and oil.

8. Step 8

   Arrange the baked cigars on a large platter so they’re snug, then top with the sumac onion mixture. Finally, drizzle with the pomegranate molasses. Serve warm or at room temperature.