6 sheets of filo pastry
85 g (3 oz) butter, melted
110 g (4 oz) feta cheese, crumbled
1 large bunch of flat leaf parsley, chopped
2 tbsp Greek yoghurt
85 g (3 oz) butter, melted
110 g (4 oz) feta cheese, crumbled
1 large bunch of flat leaf parsley, chopped
2 tbsp Greek yoghurt
method
1. Preheat the oven to 250C/500F/Gas 9.
2. Take one sheet of filo pastry and brush it generously with butter before placing a second sheet on top.
2. Repeat above step two times.
3. Place the filo on a baking tray and put in the oven for 3 minutes.
4. Combine the feta, parsley and yoghurt in a bowl.
5. Remove the filo from the oven.
6. Place one filo sheet on a plate and carefully spread with half of the feta mixture.
7. Top with a sheet of filo.
8. Spread the remaining feta mixture on top of the second sheet of filo before topping with the last sheet and serve.
2. Take one sheet of filo pastry and brush it generously with butter before placing a second sheet on top.
2. Repeat above step two times.
3. Place the filo on a baking tray and put in the oven for 3 minutes.
4. Combine the feta, parsley and yoghurt in a bowl.
5. Remove the filo from the oven.
6. Place one filo sheet on a plate and carefully spread with half of the feta mixture.
7. Top with a sheet of filo.
8. Spread the remaining feta mixture on top of the second sheet of filo before topping with the last sheet and serve.
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