Categories: baking, medditerranian, side
Ingredients
- 7 oz feta cheese, mashed with a fork
- 1 egg, lightly beaten
- 3 tbsp chopped mint
- 1 tsp freshly squeezed lemon juice
- salt & pepper
- 8 large sheets filo
- 1 stick (8 tbsp) butter, melted
Directions
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To make the filling, mash the feta cheese with the egg, chopped mint and lemon juice. Season with a little salt and pepper.
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Preheat the oven to 300° Fahrenheit / 150° Celsius.
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st before you’re ready to use them, cut the sheets of pastry into four rectangles measuring about 12 inches x 4.5 inches and put them in a pile on top of each other. Brush the top piece of pastry thoroughly with melted butter.
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Take about a tablespoon of filling and place it in the upper right hand corner of the top sheet of pastry. Fold this upper right hand corner across the filling in order to form a triangle, leaving about a 1 cm strip of pastry free
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Fold this free strip of pastry over the edge of the triangle, brushing with butter and tucking the excess at the very top underneath. Now you should have a folded triangle of cheese-filled pastry with about 2/3 of the filo rectangle still visible. Brush with more butter and then lift the highest tip of the triangle and fold it down over the pastry once; brush again with butter, and fold again until you have a neat triangle shape. There should be a little excess pastry, which you can neaten by brushing with butter and folding over the edge of the triangle.
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Do the same with the remaining strips of pastry and cheese filling. Place the triangles, seam side down, on a baking sheet and brush the tops with melted butter. Bake for 30 minutes or until golden. Serve warm.