Recipes
Date posted: 09/09/2024
Ingredients
| Free range medium eggs | 2 |
| Galbani ricotta | 200g |
| Feta cheese | 200g |
| Ground black pepper | 3g |
| Extra virgin olive oil | 20ml |
| Filo pastry sheets | 100ml |
Method
- Preheat the oven to 180°C
- In a bowl, lightly whisk two eggs.
- Add the feta, ricotta, salt and pepper and mix with a fork, mashing to break down any large pieces.
- Lay a sheet of filo pastry on a piece of baking paper. Keep the rest of the pack wrapped so that it doesn't dry out.
- With the filo sheet positioned vertically to you, cut into three’s vertically and in half horizontally to give six strips, then put a spoonful of mixture at the bottom of each strip.
- Fold the corner of a strip up to create a triangle over the top of the mixture. Keep flipping the triangle over, moving up the strip. When you get to the end of the strip, dab with a little olive oil to help seal, and leave seam-side down on the baking paper.
- Repeat until you have six triangular parcels.
- Spray or brush the pastries sparingly with olive oil.
- Repeat with the second sheet of filo to use up the rest of the filling. Slide the papers onto two baking trays.
- Bake your 12 feta pasties for 15 to 20 minutes until golden brown.