Cheesy Filo Pasties
Cheese lovers will love this recipe by Justine Schofield from Everyday Gourmet
- 50 minutes
- 6 servings
- 1 teaspoon olive oil
- 1 red onion, finely diced
- 50 grams kale, trimmed, finely shredded
- 200 grams feta cheese
- 300 grams ricotta
- ½ cup finely chopped herbs (parsley, chives, dill)
- 1 tablespoon lemon zest
- ¼ teaspoon freshly grated nutmeg
- 2 free-range eggs
- 12 large sheets filo
- 75 grams butter, melted
- 1 teaspoon sesame seeds
- ⅔ cup yoghurt
- ¼ cup finely chopped mint
- Zest and juice of 1 lemon
- Lemon wedges, to serve
- Preheat the oven to 190°C (170°C fan-forced). Line 2 baking trays with baking paper.
- In a medium non-stick frying pan heat oil over medium heat and cook onion for 3-4 minutes, or until softened. Add kale and sauté for 5-10 minutes, or until wilted. Set aside to cool.
- In a large bowl combine kale mixture, feta, ricotta, herbs, lemon zest, nutmeg, and eggs, Season and stir well to combine. Take 1 sheet of filo, brush it with butter, then top with another layer of fillo. Keep the rest under a damp tea towel to prevent drying out while you work. Make three bundles of three pieces of filo and then cut in half to form rectangles. Brush with butter and place cheese mixture in the centre of the rectangles. Then fold up into a pastie shape by folding and crimping the edges of the parcel to seal and make it into a half-moon shape – brushing outside with butter. Brush with a little melted butter and fold upwards. Continue folding, across then up, until you reach the end of the pastry.
- Repeat with the rest of the filo and filling until you have six triangular parcels. Brush with a little more butter, sprinkle with sesame seeds and place on prepared baking trays. Bake for 20 to 25 minutes or until golden and crisp. Allow to cool slightly.
- Meanwhile, in a small bowl combine yoghurt, mint, lemon zest and juice. Season.
- Serve pasties with mint yoghurt and lemon wedges.
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