Serves 4
20 min
Feta Filo Turnovers
Recipe GLPRc457599915a7cb
Delicate, golden filo pastry parcels filled with crumbly feta cheese and fresh marjoram, pan-fried until crispy. Topped with crushed pistachios and drizzled with runny honey for a perfect balance of salty, savory, and sweet. A Greek-inspired vegetarian main course that comes together in just 20 minutes.
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Ingredients
4 sheets filo pastry
200g feta cheese, crumbled
10g fresh marjoram leaves
25g shelled unsalted pistachios
olive oil for brushing and pan-frying
runny honey, to serve
Directions
Place the first sheet of filo pastry on a damp tea towel. Brush lightly with olive oil to coat the surface.
Crumble a quarter of the feta cheese across one half of the oiled filo sheet, leaving a 3cm border around the edges. Sprinkle a quarter of the fresh marjoram leaves over the feta.
Fold the filo sheet in half over the filling, gently pressing the edges together to seal. Then fold the parcel in half again, pressing down lightly to secure. Brush the outside lightly with olive oil.
Heat a large non-stick frying pan over medium heat with a splash of olive oil. Once hot, place the filo parcel in the pan and cook for 2 minutes on each side until golden and crisp. Transfer to a serving plate.
Roughly chop or bash the pistachios into small pieces. Drizzle the cooked parcel with runny honey and scatter a quarter of the crushed pistachios over the top.
Repeat steps 1–5 with the remaining three sheets of filo and the remaining quarters of feta, marjoram, and pistachios, cooking and serving each parcel as soon as it is ready.
