SUMMER HERB & FETA PIES
These little filo pastry parcels are packed with a cheese, basil, mint and watercress filling - perfect for a picnic
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Remove any thick stalks from the watercress, then chop the rest and put in a food processor with the herbs and spring onions. Blitz for a few secs, then add the eggs, nutmeg and some seasoning, and blitz again briefly - you don't want too fine a chop. Tip the mixture into a bowl and stir in the feta and artichokes.
- Melt the butter and unwrap the filo sheets. Cut them into 12-13cm squares through the layers - you may have too much pastry but the leftovers can be re-wrapped and saved for another recipe . 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 all round the edge. Continue until you have 8 stacks.
- 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. Pack into a plastic container to take to the picnic and serve with a tomato salad, if you like.
Nutrition Facts : Calories 223 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
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