Baked feta and mint filo pastries

Name: Baked feta and mint filo pastries
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Cuisine: Turkish recipes
Ingredients: Small bunch of fresh mint; 1 tbsp olive oil; 200g pack feta, sliced into 4 fingers; 2 large filo pastry sheets; 25g butter, melted; Salad leaves and lemon wedges to serve

Easy
August 2011

Easy
August 2011

Serves 4
Takes 10 minutes to make, 20-25 minutes to cook

These cheesy filo pastries only require five ingredients and would make a tasty nibble or dinner party starter, served with a crisp salad.

Vegetarian recipes

Nutrition: per serving

Calories: 227kcals
Fat: 18.4g (10.6g saturated)
Protein: 9.2g
Carbohydrates: 6.2g (2g sugars)
Fibre: 0.1g
Salt: 2g

Nutrition: per serving

Calories: 227kcals
Fat: 18.4g (10.6g saturated)
Protein: 9.2g
Carbohydrates: 6.2g (2g sugars)
Fibre: 0.1g
Salt: 2g

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Ingredients

Small bunch of fresh mint
1 tbsp olive oil
200g pack feta, sliced into 4 fingers
2 large filo pastry sheets
25g butter, melted
Salad leaves and lemon wedges to serve

Small bunch of fresh mint
1 tbsp olive oil
200g pack feta, sliced into 4 fingers
2 large filo pastry sheets
25g butter, melted
Salad leaves and lemon wedges to serve

Method

Preheat the oven to 180°C/fan160°C/gas 4. Finely chop the mint and mix with the olive oil. Brush over each feta finger and set aside.
Brush one filo sheet generously with melted butter and lay the other sheet on top. Cut the layered filo sheets into 4 equal rectangles.
Place a finger of feta at the end of a rectangle and wrap the filo around the cheese, brushing with butter as you go to make it stick. Brush the outside of the pastry with butter.
Place the fingers on a baking sheet lined with baking paper and bake for 20-25 minutes until golden brown and crisp. Serve with salad leaves and lemon wedges.

Method

Preheat the oven to 180°C/fan160°C/gas 4. Finely chop the mint and mix with the olive oil. Brush over each feta finger and set aside.
Brush one filo sheet generously with melted butter and lay the other sheet on top. Cut the layered filo sheets into 4 equal rectangles.
Place a finger of feta at the end of a rectangle and wrap the filo around the cheese, brushing with butter as you go to make it stick. Brush the outside of the pastry with butter.
Place the fingers on a baking sheet lined with baking paper and bake for 20-25 minutes until golden brown and crisp. Serve with salad leaves and lemon wedges.