Method

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.

Notes
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.

Ingredients

makes 24

• 100 grams walnuts
• 50 grams pecans
• 50 grams pistachios
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• pinch salt
• 1 Granny Smith apple, peeled, cored and chopped into a fine dice
• 100 grams butter
• 1 tbs vanilla extract
• ¾ cup honey
• 6 sheets Antoniou Fillo thick pastry

Method

Preheat your oven to 180 deg C and line two oven trays with baking paper.

Place the walnuts, pecans, pistachios, cinnamon, cloves and salt in a food processor and pulse about 5-6 times (be careful to not over process this mixture. We still want a little texture).

Melt 50 grams of the butter in a heavy based pan. Once it melts add the chopped apples and cook them until they soften for approximately 2-3 minutes.

Add the nut mixture and vanilla to the apples and stir well. Add the honey and stir frequently. Once the honey begins to bubble remove from the heat and set aside.

Melt the remaining 50 grams of butter in a sauce pan and set aside.

Take one sheet of thick fillo, lay it out width wise on a clean bench and proceed to cut 4 strips form the pastry (each should measure approximately 11cms).

To assemble the pies, brush each cut sheet of fillo with melted butter. Place one tbsp. of the apple and nut 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 pastry and filling. Brush each pie with melted butter and bake on the top shelf of your oven for 15 mins or until golden.

Recipe, styling and photography by Souvlaki for the Soul

Pea, Fetta and Mint Triangles with Honey

Ingredients

Method

Baklava Apple Pies

Ingredients

Method