Feta filo parcel

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Serves: 4

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Ingredients

  • 1 pinch chilli, optional

  • 1 lemon, zested

  • 1 eggs, to bind

  • 1-2 cloves garlic, crushed

  • 3 shallots

  • 1 handful sesame seeds

  • 500g filo pastry, one packet

  • 1 chard, or savoy cabbage

  • 200g feta

Method

  1. Dice the shallots and cut up the chard stems very finely.
  2. Sautee in a butter and olive oil mix. Add the crushed garlic.
  3. Once softened add the chard (or cabbage) leaves and cook for a few minutes.
  4. Add the lemon zest, the feta, and a small amount of chilli if you like. Remove from the heat.
  5. Beat the egg and add it to the mixture.
  6. Brush one sheet of filo pastry with melted butter and cut into 10cm strips.
  7. Put a small blob of mix into the corner and fold the pastry over, creating a triangle. Do this 4 move times, covering with butter each time.
  8. When finished gently roll the pastry in sesame seeds.
  9. Cook in a hot oven at 200C for 8 minutes, then gently turn over and cook for an additional 4 minutes. They should be slightly brown.
  10. Allow the pastries to cool before eating.

Handy Hint

Don't add salt - the feta is salty enough.

Additional Information

  • Vegetarian

  • Starter

  • cheese

  • pastry

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