Feta and Herb Phyllo Pastry Purses
AuthorJackie DeKnockCategoryGOURMET ADVENTURE, GreeceA Taste of Greece. Crispy phyllo triangles stuffed full with feta cheese and herbs.
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Preheat oven to 180° C/350° F.
Mix feta cheese, dill, parsley and pepper in a small bowl.
To make triangle shapes, cut each Phyllo pastry sheet lengthwise into 4 strips (I find that a pizza-cutter works really well).
Place heaping tablespoonful of the feta/herb mixture at the end of the strip nearest to you.
Folding ‘away from you’ – fold the right corner towards the left in order to make a triangle shape (press the mixture down slightly as you fold).
Then take the left corner and fold towards the right (you will see the triangle shape forming as you fold, it’s very simple to do)!
Follow until the end of the pasty, sealing the end with the beaten egg yolk.
Brush each side with a little melted butter to brown pastry and place on baking sheet seam-side down.
Bake in the oven for approximately 7-8 minutes 7 Minutes (turning pasty over half way through baking time) until pastry is nicely browned on both sides. Serve hot and enjoy your taste of afternoon delight!
‘Note to self’: The Phyllo pastry dries quickly, so roll up quickly and cover the pastry that you aren’t using with a clean cloth.
Note: The Phyllo Pastry dries quickly, so roll them up quickly or cover the ones you aren’t using with a clean cloth.
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Ingredients
Directions
Preheat oven to 180° C/350° F.
Mix feta cheese, dill, parsley and pepper in a small bowl.
To make triangle shapes, cut each Phyllo pastry sheet lengthwise into 4 strips (I find that a pizza-cutter works really well).
Place heaping tablespoonful of the feta/herb mixture at the end of the strip nearest to you.
Folding ‘away from you’ – fold the right corner towards the left in order to make a triangle shape (press the mixture down slightly as you fold).
Then take the left corner and fold towards the right (you will see the triangle shape forming as you fold, it’s very simple to do)!
Follow until the end of the pasty, sealing the end with the beaten egg yolk.
Brush each side with a little melted butter to brown pastry and place on baking sheet seam-side down.
Bake in the oven for approximately 7-8 minutes 7 Minutes (turning pasty over half way through baking time) until pastry is nicely browned on both sides. Serve hot and enjoy your taste of afternoon delight!
‘Note to self’: The Phyllo pastry dries quickly, so roll up quickly and cover the pastry that you aren’t using with a clean cloth.
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