Ingredients
Makes 18-20
14 sheets Antoniou Fillo pastry
500 grams ricotta cheese
200 grams fetta cheese, crumbled
1 egg
¼ cup freshly chopped mint
¼ cup freshly chopped flat leaf parsley
1 ½ cups fresh or frozen peas, blanched
Pinch salt
1 cup olive oil
To serve
¾ cup honey
Fried mint leaves, for garnishing
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper.
In a large bowl combine the ricotta, fetta cheese, egg, herbs, peas and salt, and mix thoroughly. Set aside.
Lay one sheet of Filo Pastry with the shortest edge of the Pastry facing you. Brush with olive oil. Lay another sheet on top and brush with olive oil. Cut the Fillo into 3 strips, parallel to the shortest side of the Pastry.
Place one heaped tablespoon of the cheese mixture on the bottom edge of each strip of Pastry and press down lightly. Fold diagonally to form a triangle, then continue folding ensuring you keep a triangular shape. Transfer to baking tray.
Continue with the remaining Fillo and filling. Brush each pie with olive oil and bake 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 leaves.
Note: 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.