Approximately 5 sheets phyllo pastry (I used APOLLO)
1 tablespoon olive oil
1 tablespoon melted butter
1/4 cup Brebiac feta cheese
2 teaspoons pesto (I used Shneider’s) (I don’t use salt as feta is salty enough)
A sprinkling of PRIMA SWEET ‘N’ SALTY CHALLAH TOPPING
Method
Pre-heat oven to 200°C/180°C Fan
Crumble the feta into a bowl. Add the pesto and mix for form a creamy mixture.
Cut the phyllo pastry into squares about 10cm by 10cm (if you’d like them larger, make your squares larger.)
Place one square of phyllo on a flat surface and brush with a little melted butter. Lay another square over it but with the corners crossing the sides of the first square (see photo) and brush with more butter.
Place about a heaped teaspoon of your feta, pesto mix in the middle of the pastry.
Gather up the sides into the centre and pinch together to close the parcel. Repeat until they’re all finished.
Place on a baking tray. Carefully, (phyllo is delicate) lightly brush the tops with a little olive oil and sprinkle PRIMA SWEET ‘N’ SALTY CHALLAH TOPPING over the tops.
Place into oven to bake for 15 – 20 minutes (longer if you parcels are larger), or until nice and golden.
