- serves 8 people
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- ¼ cup grated parmesan cheese
- 1 cup crumbled feta cheese
- 1 cup shredded tasty cheese
- 1 tsp finely shredded dill
- 2 tsp finely shredded parsley
- Black pepper
- 16 sheets filo pastry
- 150 g butter, melted
- Olive oil spray
Instructions
- Preheat the oven to 180˚C (fan-forced). In a large bowl, combine the cheeses and herbs and season with black pepper.
- Lay a sheet of filo pastry on a clean working surface board and brush with butter. Lay another sheet on top and brush again. Draw your finger in from one edge of the pastry to the centre, creating wrinkles in the pastry. Repeat for the other 4 edges to create an “X” or bow-tie-like shape. Fold one point of the X across the centre to create a base. Place 2-3 tbsp of the cheese mix in the centre. Fold the opposite point of the X over the top, then fold over the other 2 points to create a package, holding the filling inside. Carefully flip the package over onto a lined baking sheet. Repeat for the remaining sheets of pastry and filling.
- Spray the wrapped pastries liberally with olive oil and bake for about 30 minutes, or until crisp and golden. Serve immediately.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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