Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Filo pastry filled with feta cheese, cut into 2 strips on a white plate, topped with pistachios and honey
Save recipe

Feta filo turnovers

Fresh marjoram, runny honey & pistachio sprinkle

Filo pastry filled with feta cheese, cut into 2 strips on a white plate, topped with pistachios and honey
Save recipe

20 mins
Not Too Tricky

serves 4

About the recipe

When I was a teenager visiting Cyprus on holiday, I was wowed by the recipes that would cook feta rather than just serve it in salads raw. For me, this is so incredibly simple, satisfying and impressive.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

5 Ingredients Mediterranean

5 Ingredients Mediterranean

By Jamie Oliver

Ingredients

4 sheets of filo pastry

200g feta cheese

½ a bunch of marjoram (10g)

25g shelled unsalted pistachios

runny honey, to serve

Method

  1. Lay a sheet of filo on a damp tea towel and brush lightly with olive oil.
  2. Crumble a quarter of the feta across one side of the pastry, leaving a 3cm gap around the edges, and pick over a quarter of the marjoram leaves.
  3. Carefully fold over the filo, press the edges to seal, then fold in half again, pressing down gently to secure. Brush lightly with olive oil.
  4. Place a large non-stick frying pan on a medium heat with a splash of olive oil, add the filo parcel and cook for 2 minutes on each side, or until golden and crisp, then transfer to a serving plate.
  5. Meanwhile, bash or roughly chop the pistachios. Drizzle the parcel with honey and scatter over a quarter of the pistachios.
  6. Repeat with the rest of the ingredients, serving each parcel as soon as it’s ready.

Tags

Recipes you may like

Vegetarian & Vegan inspo

related features