Heat olive oil over medium-high heat.

Cook green peppers and onions until they begin to wilt. Add garlic and cook until fragrant.

Add ground beef and cook until brown.

Add tomato paste. Tomato sauce, bay leaves, sazon, wine, and water.

Simmer for 10 to 15 minutes.

Add potatoes, olives, and raisins, olive juice, and water.

Simmer until most of the water has evaporated.

Remove bay leaves.

Set meat mixture aside to cool.

Allow filo dough to thaw, following manufacturer directions.

When meat filling has cooled, preheat oven to 375 degrees F.

Prepare a baking sheet by lining with parchment paper or spraying with baking spray.

Cut filo dough sheets in half to form 7-inch by 9-inch rectangles.

Cover rectangles with damp paper towels.

Lay one cut dough sheet onto a work surface and lightly brush with melted butter.

Top with an additional dough sheet and brush with melted butter.

Place 2 heaping tablespoons picadillo onto the short end of the dough, leaving 2 inches on all sides.

Bring the short end closest to the filling over the top of the filling and roll once.

Fold the sides of the dough over the filling and continue rolling into a cigar shape.

Place onto a prepared baking sheet.

Brush cigar with melted butter.

Continue rolling cigars using the above steps.

Place cigars into a preheated 375-degree oven and bake until brown and crispy, about 15 to 20 minutes.

Alternatively, the cigars can be fried in a skillet with some oil, turning and rolling until golden brown.