Feuilletés à la feta (tiropita)

Ingrédients

• 2 medium free range eggs
• 200 g Greek feta cheese
• 200 g ricotta cheese
• 1/2 tsp freshly ground black pepper
• Olive oil (to spray or brush)
• 2 sheets filo pastry

Préparation

1. 1

   Preheat oven to 180C

2. 2

   In a bowl, lightly whisk two eggs.

3. 3

   Add the feta, ricotta salt and pepper and mix with a fork, mashing to break down any large pieces.

4. 4

   Lay a sheet of filo pastry on a piece of baking paper. Keep the rest of the pack wrapped so that it doesn't dry out.

5. 5

   With the filo sheet positioned vertically to you, cut into threes vertically and in half horizontally to give six strips, then put a spoonful of mixture at the bottom of each strip.

6. 6

   Fold the corner of a strip up to create a triangle over the top of the mixture. Keep flipping the triangle over, moving up the strip. When you get to the end of the strip, dab with a little olive oil to help seal and leave seam-side down on the baking paper.

7. 7

   Repeat until you have 6 triangular parcels.

8. 8

   Spray or brush the pastries sparingly with olive oil.

9. 9

   Repeat with the second sheet of filo to use up the rest of the filling. Slide the papers onto two baking trays.

10. 10

    Bake your 12 feta pasties for 15 - 20 minutes until golden brown.