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Jamie Oliver’s Feta Filo Turnovers

Crunchy filo pastry parcels, stuffed with melty feta cheese and fragrant marjoram and drizzled with runny honey to finish.

From the book

Introduction

When I was a teenager visiting Cyprus on holiday, I was wowed by the recipes that would cook feta rather than just serve it in salads raw. For me, this is so incredibly simple, satisfying and impressive.

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Ingredients

4 sheets filo pastry
200g feta cheese
½ a bunch of (10g) majoram
25g shelled unsalted pistachios
runny honey, to serve

Method

Lay a sheet of filo on a damp tea towel and brush lightly with olive oil. crumble a quarter of the feta across one side of the pastry, leaving a 3cm gap around the edges, and pick over a quarter of the marjoram leaves. carefully fold over the filo, press the edges to seal, then fold in half again, pressing down gently to secure. Brush lightly with olive oil.

place a large non-stick frying pan on a medium heat with a splash of olive oil, add the filo parcel and cook for 2 minutes on each side, or until golden and crisp, then transfer to a serving plate. Meanwhile, bash or roughly chop the pistachios. drizzle the parcel with honey and scatter over a quarter of the pistachios. repeat with the rest of the ingredients, serving each parcel as soon as it’s ready.

ENERGY 269kcal FAT15.6g SAT FAT 9.1g PROTEIN 11.4g CARBS 22g SUGARS 9.2g SALT 1.1g FIBRE 1.1g

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From the book: 5 Ingredients Mediterranean

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