Ingredients

4 sheets of fillo dough
4 eggs
1 lb. feta or other cheeses
large bunch of chopped fresh mint, parsley and dill
sunflower oil for frying

Directions

Put the cheese in a bowl with the eggs and the herbs. Mash with fork and mix to a moist paste. Lay the rounds of fillo dough on a flat surface, fold them in half, then roll each one into a long, loose cigar. Cut across the cigar at approximately 3 inch (8 cm) intervals and unwrap each piece into a long strip. Take one strip and spoon a little of the cheese mixture on the end nearest to you. Fold the corners over the mixture to seal it and then roll away from into tight cigar. As you reach to the end of the strip, dip the end into a C. of cold water and then continue to roll up-this prevents the cigar from unraveling. Repeat this for each cigar borek. Always keep the fillo dough moist under a damp cloth while preparing the borek. Heat enough sunflower for deep frying in a shallow pan. Fry the borek over a medium heat until golden-brown. Serve warm.