1 tablespoon Greek Yoghurt (thinned with a little water)
20g Butter (melted)
100g Feta (crumbled)
50g Pine Nuts
50g Pelegonia Pumpkin Jam
50g Pelegonia Aubergine Meze
sprig Fresh Basil (torn roughly)
1-2 Cherry tomatoes (chopped)
Toast the pine nuts lightly while warming the oven to 170c
Mix together half the crumbled feta with the pumpkin jam and half with the aubergine
Mix half the toasted pine nuts into the pumpkin jam filling, half into the aubergine filling
add the tomato and basil to the aubergine filling and mix well
For each parcel take 3 strips of filo brush with the yoghurt mix or if you prefer with melted butter, arrange in a 'star' formation and then put a teaspoon of filling in the middle. I tried a mix of yoghurt on some and butter on others and I couldn't taste or see the difference - so if you are trying to be healthy stick with the yoghurt!
Pull up the corners and squish into moneybag shapes
brush the outsides of the parcels with a little melted butter
bake in the oven for about 15 minutes till the pastry is crispy and the filling is warm.
You can eat these hot or cold;)
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