Tapenade Dip: In food processor, place olives, capers, parsley, oil and garlic. Pulse until fairly smooth. Cover and refrigerate until ready to use.
Feta Fillo Cigars: In a small bowl, combine butter and garlic.
Slice feta portions lengthwise into 1/4-inch (0.5 cm) sticks, you should have about 15 to 16 sticks per portion pack.
Pre-heat oven to 350°F (180°C).
Brush one sheet of fillo with garlic butter and sprinkle with
1-1/2 tsp (7 mL) of oregano. Top with second sheet of fillo and brush with garlic butter. Cut fillo sheet in half widthwise and then lengthwise. You should have four squares. Lay one strip of feta widthwise on a fillo square. Fold sides in 1-inch (2.5 cm) and roll up into cigar shape. Place seam side down on parchment paper lined baking sheet. Repeat with remaining fillo and feta.
Brush each cigar with garlic butter and bake for 15 minutes or until fillo is golden brown.
Serve warm with tapenade dip and warmed spicy honey (warm honey with hot sauce or chili flakes stirred in)
Tip: Cigars can be made ahead and frozen unbaked in a sealed container, ready to bake from frozen anytime!