Well having just popped over the Melbourne and back (for some GREAT classes…thanks guys!) and having bought one of these pastries at the South Melbourne Market, I thought I can do that…(dare I say, even better than…??) And then of course there was the whole cheese judging week for which I do not get paid, other than being able to bring home my body weight in amazing cheeses, ice creams, yoghurts etc….therefore with just a little cheese in the kitty so to speak, I figured this was a great option. If not truly authentic…truly delish!
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- 1 Handful italian parsley
- 180 g swiss cheese, cubed
- 180 g feta, cubed
- 2 eggs
- Freshly ground black pepper
- Sea salt to taste
- 9 filo pastry sheets thawed
- 250 g unsalted butter, melted (for pastry)
Preheat oven to fan forced 180ºC. Line 2-3 baking trays with baking paper and set aside
Place parsley into Thermo bowl and chop 5 sec/speed 6.
Add Swiss cheese and grate 5 sec/speed 6.
Add feta, eggs and seasoning. Gently blend 5-6 sec/Reverse + speed 3.
Prepare filo by laying on clean bench top; cover with dry tea towel and then wet tea towel to prevent pastry from drying.
Brush each sheet with melted butter, layer another sheet on top, repeat, and then cut each sheet into four lengthways, then turn cut sides to face you.
Dollop a little of the cheese mixture onto the corner of each strip, fold over and form a triangle. Brush with more butter and fold again. Repeat two more times. You will have a neat little triangle with no open edges. Cut and set onto lined baking tray. Repeat until all mixture is used. Brush each triangle again with any remaining butter.
Bake for 10-15 minutes until golden and crispy.
Serve hot if possible, but they taste equally delicious cold.