Mint and Feta Filo Parcels

Charmaine Lu -
  • Small bunch of mint, leaves picked
  • 1 tbsp olive oil
  • 200g feta, sliced into 4 rectangles
  • 2 large sheets of filo pastry
  • 25g melted butter
  • Salad to serve
  • Preheat the oven to 180C. Chop the mint, mix with the olive oil and brush all over the feta rectangles. Set aside.
  • Brush each filo sheet with melted butter and lay on top of each other. Cut the layered sheets into 4 equally-sized rectangles. Place a finger of feta at the end of each pastry rectangle, and wrap the pastry around the cheese, brushing with more butter as you go.
  • Butter the outside of the pastry, and bake in the oven for 20 mins, or until crisp and golden. Serve immediately with a fresh green salad.
20 mins
4 serving