Ingredients
10 sheets Antoniou Fillo Pastry
500g cherry tomatoes
250g cream cheese, at room temperature
200g feta cheese, crumbled
1 egg
1 tablespoon chopped fresh oregano
100g unsalted butter, melted and clarified
Sesame seeds
Fresh oregano
Salt & pepper
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.
Chop the cherry tomatoes in half.
Mix the cream cheese with a spatula until smooth. Add the feta cheese, egg and oregano, and mix together until well combined.
Lay one sheet of Fillo Pastry on your bench, brush with melted butter. Continue laying all your sheets of Filo Pastry, brushing each sheet with butter, and rotating each slightly to form a large circle.
Spread the cheese mixture in the centre of the pastry, spreading it out approximately 20cm. Add the tomatoes over the cheese. Fold in the pastry edges, along the outside of the tomatoes. Brush the pastry edge with melted butter and sprinkle with sesame seeds.
Transfer to a lined baking tray. Bake for 35 minutes or until golden. Remove from the oven and allow to rest for 20 minutes before enjoying. Season with salt and pepper and scatter with fresh oregano leaves.
Watch how to make a Tomato and Feta Cheese Fillo Galette