Baked feta and mint filo pastries

Method

1. 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.
2. Brush one filo sheet generously with melted butter and lay the other sheet on top. Cut the layered filo sheets into 4 equal rectangles.
3. 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.
4. 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.