Ingredients

• 4 ounces farmer's cheese
• 2 ounces feta, crumbled
• 1/4 cup shredded part-skim mozzarella
• 1 large egg
• 3 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped dill fronds
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon grated lemon zest
• Freshly ground black pepper
• Six 16- to 17-by-12-inch sheets phyllo dough, thawed according to package directions (see Cook's Note)
• 6 tablespoons unsalted butter, melted

Instructions

1. Preheat the oven to 400 degrees F. Mash the farmer's cheese, feta and mozzarella together in a bowl using a fork. Work the egg in with the fork, then stir in the parsley, dill, chives, lemon zest and a large pinch of black pepper.
2. Put a damp, clean towel on your counter. Unfold the phyllo sheets on top and cover with another damp, clean towel.
3. Put 1 sheet of phyllo on a cutting board with the long side closest to you and brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Top with a third sheet of phyllo and brush lightly with butter. Cut the phyllo in half crosswise, then cut each half horizontally into thirds. Place the rectangles on a baking sheet and set aside. Repeat with the remaining phyllo.
4. Working with one buttered phyllo stack at a time, spread a heaping tablespoon of cheese along the long edge of each rectangle, leaving a 1/2-inch border at each end. Fold the sides over the filling, then roll up from the bottom edge of the phyllo. Transfer rolled cigars to a baking sheet seam-side down and brush each with a little butter. Repeat with the remaining phyllo, filling and butter.
5. Bake the cigars, rotating the pan halfway through, until crispy and golden-brown, about 25 minutes. Transfer to a serving platter and serve.