Feta filo turnovers

Name: Feta filo turnovers
Total time: 20 min
Yield: 4
Cuisine: mediterranean
Ingredients: 4 sheets of filo pastry; 200 g feta cheese; ½ a bunch of marjoram (10g); 25 g shelled unsalted pistachios; runny honey to serve

Fresh marjoram, runny honey & pistachio sprinkle

Vegetarianv

“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. ”

Serves 4

Cooks In20 minutes

DifficultyNot too tricky

Feta Starters

Nutrition per serving

Calories 269 13%
Fat 15.6g 22%
Saturates 9.1g 46%
Sugars 9.2g 10%
Salt 1.1g 18%
Protein 11.4g 23%
Carbs 22g 8%
Fibre 1.1g -

Of an adult's reference intake

5 Ingredients Mediterranean

By Jamie Oliver

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Ingredients

4 sheets of filo pastry
200 g feta cheese
½ a bunch of marjoram , (10g)
25 g shelled unsalted pistachios
runny honey , to serve

Tap For Method

5 Ingredients Mediterranean

By Jamie Oliver

BUY THE BOOK

Tap For Ingredients

Method

Lay a sheet of filo on a damp tea towel and brush lightly with olive oil. 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. 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.

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. Meanwhile, bash or roughly chop the pistachios. Drizzle the parcel with honey and scatter over a quarter of the pistachios. Repeat with the rest of the ingredients, serving each parcel as soon as it’s ready.