1 lb (500 g) feta cheese
3 tablespoons chopped fresh parsley
pepper
3 eggs, beaten
8 sheets filo pastry
1 stick (8 tbsp) 4 oz (112 g) butter, melted
3 tablespoons chopped fresh parsley
pepper
3 eggs, beaten
8 sheets filo pastry
1 stick (8 tbsp) 4 oz (112 g) butter, melted
method
1. Crumble the cheese into a bowl.
2. Mix together the parsley, pepper and beaten eggs.
3. Stir into the cheese and mix together well.
4. Take 1 sheet of pastry and cut in half, keeping the remainder of the pastry covered with damp absorbent paper to prevent it drying out.
5. Brush the pastry with melted butter and fold into quarters.
6. Put a spoonful of the filling in the centre of each.
7. Squeeze the pastry around the filling to resemble a money bag (they may be cooked in buttered patty cake tins).
8. Brush pastry with any remaining butter. Bake at 200C (400F) gas mark 6 for 20 to 25 minutes, until golden. Serve hot.
2. Mix together the parsley, pepper and beaten eggs.
3. Stir into the cheese and mix together well.
4. Take 1 sheet of pastry and cut in half, keeping the remainder of the pastry covered with damp absorbent paper to prevent it drying out.
5. Brush the pastry with melted butter and fold into quarters.
6. Put a spoonful of the filling in the centre of each.
7. Squeeze the pastry around the filling to resemble a money bag (they may be cooked in buttered patty cake tins).
8. Brush pastry with any remaining butter. Bake at 200C (400F) gas mark 6 for 20 to 25 minutes, until golden. Serve hot.
serving amount
makes 16.
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