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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Need
- 1 Handful italian parsley
- 180 Grams swiss cheese, cubed
- 180 Grams feta, cubed
- 2 eggs
- Freshly ground black pepper
- Sea salt to taste
- 9 filo pastry sheets thawed
- 250 Grams unsalted butter melted (for pastry) BUY
Do
- 1
Preheat oven to fan forced 180ºC. Line 2-3 baking trays with baking paper and set aside
- 2
Place parsley into Thermomix bowl and chop 5 sec/speed 6.
- 3
Add Swiss cheese and grate 5 sec/speed 6.
- 4
Add feta, eggs and seasoning. Gently blend 5-6 sec/Reverse + speed 3.
- 5
Prepare filo by laying on clean bench top; cover with dry tea towel and then wet tea towel to prevent pastry from drying.
- 6
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.
- 7
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.
- 8
Bake for 10-15 minutes until golden and crispy.
More
Serve hot if possible, but they taste equally delicious cold.
