Feta and Apricot Parcels

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 190C/170C Fan/Gas 5. Cut out 8 squares (19cm in size) of filo pastry and put them on a tray, covered with a clean, damp tea towel to stop them drying out. Mix the butter and olive oil together in a small bowl.
  • Lay a filo square on a board and brush with the melted butter mixture, then place another square on top at an angle. Brush with more of the butter mixture.
  • Crumble the feta and put a quarter of it in the middle of the filo. Roughly chop the pistachios. Chop an apricot and add to the feta with a teaspoon each of conserve and pistachios.
  • Fold the pastry squares up over the filling and gently twist the top to secure it. Place the parcel on a baking tray and brush the outside of the pastry with the butter mixture.
  • Repeat to make another three parcels. Bake in the oven for 20 minutes. Serve hot with some watercress.
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