Soups & Starters
Vegetarian & Vegan
Filo feta twist
Versatile recipe for any time of year
What I love about this recipe is that you can serve it on cold days with veg such as steamed broccoli and sauté potatoes, or on warm days with a leafy salad and boiled new potatoes. It’s just as good cold as it is hot from the oven too - so all in all a very useful recipe to have in your repertoire.
Ingredients
Serves 4
- handful kale leaves, chopped
- 200g block feta cheese
- heaped tsp dijon mustard
- half a red pepper, chopped
- quarter of a red chilli, chopped
- handful fresh parsley, chopped
- handful pine nuts, toasted
- 4 sheets filo pastry
- olive oil
- milk, for glazing
Method
First, strip the stems from the kale and discard. Chop the leaves roughly and cook in a tiny amount of water with a good grinding of black pepper and a little salt for a few mins, until soft. Set aside.
Meanwhile, chop up the feta then mash it slightly. Mix with the mustard, pepper, chilli, parsley and pine nuts and season with black pepper (no need for salt as the feta will already be quite salty).
Lay one sheet of filo out on a chopping board and brush lightly with oil. Put a second sheet on top, brush with oil, add the third sheet, brush with oil. Then put the fourth sheet on top (with no oil).
Spread the feta mixture gently over the layered-up filo sheets and roll up tightly from one long end. Twist into a coil shape and put on a baking sheet. Brush with milk.
Bake at 180C (fan oven) for 30 mins, until nicely golden.