Creamy spinach and blue cheese soup with phyllo cigars

Preheat the oven to 200°C.

For the phyllo cigars:

Arrange the phyllo squares on a greased baking sheet.

Spoon the fig preserve along one edge of each square. Fold in the top and bottom edges and roll the square into a cigar.

Brush egg on the folded sides and brush butter over the tops. Sprinkle the sesame seeds over and bake for about 15 minutes.

For the soup:

Fry the onion and leek in a little oil in a saucepan until just starting to soften. Add the garlic and stir-fry for a minute.

Add the spinach to the pan, followed by the stock or tea. Cover and heat for 10 minutes.

Remove from the heat and cool slightly. Purée the soup with a stick blender or in a food processor.

Return the soup to the heat. Add a third of the blue cheese and all the yoghurt then heat until the blue cheese has melted.

Spoon into bowls and sprinkle the rest of the blue cheese over. Serve with the cigars.