Divide the phyllo in two heaps of 4 sheets.
Butter each layer as you stack them on each other. You will now have two stacks of 4 sheets in front of you.
Cut each stack down the middle and then each half in 3 rectangles. You should have 12 rectangles in front of you.
Mix the labneh with the harissa paste. Place a teaspoon of the Fairview Labneh on the short end of each rectangle.
Top with a little chopped spring onion, a little chopped chili and a pitted olive or two.
Roll the phyllo rectangles into cigars and brush the end of the phyllo with egg white to make sure the cigar does not open during baking process. Repeat with all the phyllo rectangles.
At this point you can keep the cigars in the fridge until needed.
Heat the oil and when the oil is hot, fry the cigars until golden brown.
Serve with a relish or chutney of your choice.Recipe reprinted with permission of Nina'sKitchen. To see more recipes, click here.