Looking for answers to your picnic basket this Summer? These herb and feta pastries are a great alternative to sandwiches and will become a fast favourite at your gathering. But don’t let these fancy looking filos fool you, they’re quick and easy to make too!
- 1 x large bunch of watercress
- 1 x large handful of basil – roughly chopped
- 1 x large handful of mint – roughly chopped
- 4 x spring onions – chopped
- 2 x large eggs
- 100g feta
- 85g artichoke hearts from a jar – drained of oil and chopped
- 50g butter
- 270g pack of filo pastry
- 2 x tbsp grated parmesan
(Makes 8 small pastries. Double to feed more mouths!)
1. Heat oven to 200C/180C fan. Remove any thick stalks from the watercress, then chop roughly and put in a food processor with the herbs and spring onions and blitz for a few seconds. Next add the eggs, nutmeg and season to taste, blitzing again very briefly (you don’t want too smooth a mixture). Pour the mixture into a bowl and stir in feta and artichokes.
2. Melt the butter and unwrap the filo sheets. Cut them into 12-13cm squares. Stack 4 squares of pastry on top of each other, brushing lightly with butter as you go, offsetting each square to get a star shape around the edge. Continue until you have 8 stacks.
3. Press each stack into a deep-hole muffin tin and fill with the feta mixture. Fold over the pastry to enclose the filling, pinching it together. Brush the tops with the remaining butter and sprinkle with Parmesan. Bake for 25 mins until the pastry is golden and crisp. Leave to cool for a few mins, then remove the tins and cool completely on a wire rack.
*If you don’t have a muffin tin you can cut the pastry into bigger squares and make triangles or squares instead of pies. It’s all pastry to me!