Ingredients
For the Fillo Dippers
10 sheets Antoniou Fillo Pastry
500g cherry or grape tomatoes
1/3 cup olive oil
3 sprigs rosemary
1 teaspoon sea salt flakes
For the Whipped Basil & Feta Dip
400g Feta cheese
1/4 cup fresh basil leaves
1 tablespoon water
To decorate
Fresh basil
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Preheat your oven to 180 degrees Celsius, fan forced.
To make the Fillo Dippers
Spread the tomatoes onto a large baking tray.
Place the 10 sheets of Fillo Pastry on your bench, all stacked together. Using a sharp knife and cutting parallel to the shortest edge of the pastry, cut the pastry into thirds.
Scrunch two pieces of pastry together and transfer to the baking tray. Top with fresh rosemary and sea salt, and drizzle generously with olive oil.
Transfer to the oven and bake for 15 minutes. Remove from the oven, turn the Fillo dippers over and shake the pan so that the tomatoes move around. Return to the oven for a further 15 minutes, or until the Fillo Pastry is crispy and golden. Remove from the oven and allow to cool completely.
To make the Dip
Place the feta cheese, basil and water into a food processor. Blend until the feta is smooth. You may need to add more water if the dip is too chunky. Refrigerate until you are ready to serve.
To serve
Spread the whipped feta dip onto your serving dish and top with the tomatoes , Fillo dippers and fresh basil. Everyone can use the Fillo dippers to scoop and enjoy the dip. Serve immediately.
Watch how to make this Whipped Basil, Tomato and Feta with Fillo Dippers