Instructions: Preheat oven to 150 degrees C.
To make Filling:
Cook onion in the olive oil until soft.

Add beef or lamb crushing it with a fork.

Add seasonings and spices.

Cook 10-15 minutes stirring with a wooden spoon until meat is well cooked and lump free.

Add parsley.

Lightly beat the eggs in a bowl and pour over the meat.

Cook for 12 minutes stirring until egg mixture sets to creamy consistency.

Add more spices and seasonings if desired.

Allow the filling to cool.

Cut each sheet of filo pastry into three equal sized rectangles.

Place one on top of the other and cover with a damp tea towel.

Brush one of the rectangles lightly with melted butter.

Place a teaspoon of filling along one of the short edges.

Tuck the edge and ends of pastry around the filling and roll into a cigar shape.

Repeat with other rectangles.

Place cigars side by side on a greased tray.

Brush with melted butter and bake for 25-30 minutes until the cigars are golden.

Serve hot.

Serves 20

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