Ingredients
18 sheets Antoniou Fillo Pastry
200g salted butter, melted
300g feta cheese, crumbled
350g marinated Kalamata olives, pitted and chopped in halves
450g marinated roasted red capsicums (peppers), cut into strips
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging. Preheat your oven to 180 degrees Celsius fan forced. Grease a 30cm round baking tray with butter.
You will make three separate rolls using 6 sheets of Fillo Pastry per roll.
Lay one sheet of Filo Pastry on a clean surface and brush with butter. Place another sheet of Fillo Pastry on top. Sprinkle 50g of feta cheese across the pastry. Scatter one sixth of the olives across the pastry. Scatter one sixth of the capsicums over the pastry. Repeat this process one more time, gently pressing the layers of pastry down with your hands to compress the fillings. Place two more sheets of Fillo Pastry to cover the last layer of filling, buttering between each layer. With the long edge of the pastry facing you, roll the stack tightly to form a log. Brush the log with butter. Create two more logs using this same process.
Using a sharp knife, cut each log in half lengthwise, ensuring you cut all the way through the pastry. You will have 6 lengths in total. Place two lengths next to each other with their cut-side up. Twist the two halves together to form a plait. Form the plait into a spiral and transfer to the centre of the baking tray. Repeat with the remaining rolls to create two more long plaits.
Transfer the plaits to the baking tray, connecting each one to the end of the previous, to form one large spiral. Brush the plaits liberally with butter and bake for 45-50 minutes or until golden and crisp.
Learn how to make an Antipasto Fillo Twist