Herb and feta hortopita
Ingredients
Metric
Imperial
- 70g of watercress
- 150g of dill
- 50g of parsley
- 50g of mint
- 200g of feta, crumbled
- 2 Freshlay Farms Golden Yolker® eggs, beaten
- filo pastry, 1 pack
- extra virgin olive oil, for brushing
- salt
- freshly ground black pepper
Method
Bring a pan of boiling water to the boil and blanch the watercress and herbs for 1 minute, then drain. Cool, then squeeze out any excess water
- 70g of watercress
- 150g of dill
- 50g of parsley
- 50g of mint
Mix with the feta, eggs and seasoning
- 200g of feta, crumbled
- 2 Freshlay Farms Golden Yolker® eggs, beaten
- salt
- freshly ground black pepper
Brush the inside of the tin with olive oil, then lay a few sheets of filo on top, overlapping and brushing them with oil
- filo pastry, 1 pack
- extra virgin olive oil, for brushing
Fill with the cheese and herb filling, folding the overhanging pastry sheets over the top
Top with extra scrunched up filo, brushing each sheet generously with oil
Bake at 200°C for 20 minutes, or until golden brown
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