3 sheets of Phyllo Pastry
1/2 cup feta cheese, crumbled
1/3 cup parsley, chopped
Pinch of cayenne pepper (optional)
Pinch of oregano (optional)
1/2 cup sunflower oil
Mix the filling ingredients in a bowl. Grab a small dish and place some water in it - you'll use this to stick the edges of the borek.
Place the three sheets on top of each other on the counter and place them vertically. Cut them in half from top to bottom (picture). Then cut from one of the top corners to a bottom corner diagonally (picture). Now you should have 12 smaller pieces of phyllo pastry. Put one teaspoonful of filling on the long side of each sheet (picture). First fold the ends from the outside to the inside (picture), then roll it up. Soak the open end in the water and close it up.
After you've rolled up all the sheets, heat up the sunflower oil on the stove in a skillet. Fry each borek equally over medium heat until they take a light golden color. Don't leave the stove as they fry quickly:) Place ones that are done on a paper towel to soak up extra oil.
Serve Cigarette Borek while they are still warm as an appetizer or with tea as a snack.
*Phyllo Pastry may dry up, so roll them up quickly or cover them with a clean towel while you're not using them.