500 grams fresh ricotta cheese
200 grams fetta cheese, crumbled
¼ cup freshly chopped mint
¼ cup freshly chopped flat leaf parsley
1 ½ cups fresh or frozen peas, blanched
14 sheets of Antoniou Fillo pastry
olive oil spray
¾ cup honey
fried mint leaves for garnish
Preheat your oven to 180 deg C and line a baking tray with baking paper.
In a large bowl combine the ricotta, feta, egg, herbs, peas and salt and mix thoroughly. Set aside.
Take one sheet of fillo, lay it out width wise on a clean bench, spray with olive oil and layer another sheet of fillo on top. Spray the top sheet with olive oil again and proceed to cut 3 strips form the pastry (each should measure approximately 15cms).
Place one heaped tablespoon of the cheese mixture on the very top of the sheet allowing a few cms of space and press down lightly. Fold diagonally to form a triangle, then continue folding ensuring you keep a triangular shape. (Any excess fillo that remains can be “tucked in” by brushing it with a little water).
Continue with the remaining fillo and filling until you end up with 21 pies.. Spray each pie with olive oil and bake on the top shelf of your oven for 18-20 mins or until golden.
When the pies come out of the oven allow them to cool for 5 minutes before drizzling them with honey. Garnish with fried mint eaves and serve immediately.
To fry the mint leaves, heat a little olive oil in a pan and “flash fry” the mint leaves until crispy. Drain on a paper towel before garnishing the pies.