This weekend I made some pastries with a feta and parsley filling. I like to use filo for these as it’s a much healthier an less fatty alternative to other flaky, buttery pastry types. These are perfect for breakfast, lunch and dinner or even just as a snack.
- 1 pack of filo pastry
- 300-400g feta cheese
- A large handful of flat-leaf parsley
- 1 large egg (only the yolk will be needed)
- Olive oil
- Sesame seeds
- Black pepper
- To prepare for this dish preheat your oven to 200°C.
- Break the feta up into small pieces in bowl using a fork, finely chop the parsley and add it to cheese, add some black pepper and mix everything together.
- To put the pastry together:
- Brush some olive oil into a baking dish and start lining with the individual sheets of filo, make sure to brush olive oil between each of the layers.
- If your sheets are too large for the dish try cutting them to size or folding them over to make them fit, but make sure to brush oil between the folds.
- I usually do about 4- 5 layers of filo sheets at the bottom before I add a layer of cheese filling. Then I do about 3-4 more sheets and add another layer of filling (sharing the filling evenly between the 2 layers).
- Finally, add about 4 more layers of filo sheets on top of the second filling layer, making sure your top sheet is neat (you really need to ensure that there is olive oil brushed on each side of the sheets as otherwise your pastry wont stay together).
- Prepare some egg wash with 1-2 egg yolks depending on the size of the egg and a splash of water, whisk it well and brush it onto the top filo sheet.
- Sprinkle some sesame seeds onto the egg washed pastry (poppy seeds also go very well).
- Bake in the oven for about 50 minutes to an hour, making sure the top is golden.