Potato, feta and watercress parcels
Makes 18
Ingredients
- 450g potatoes, peeled and chopped
- 85g watercress, chopped
- 1 tbsp fresh mint, chopped
- 200g feta cheese, crumbled
- salt and freshly ground black pepper
- 10 sheets filo pastry
- 4 tbsp olive oil
Method
- Cook potatoes in boiling water until just tender.
- Drain thoroughly then ‘dry’ in the saucepan over gentle heat.
- Roughly mash, stir in the watercress and leave to cool.
- Stir in the feta and mint and season with salt and pepper.
- Work with one sheet of pastry at a time, keeping the others covered with cling film and a damp tea towel.
- Brush the pastry lightly with olive oil on one side and cut into three long strips.
- Preheat oven to 200C/Gas 6.
- Place a spoonful of the filling at one end of a pastry strip.
- Fold the corner over the filling so that the top edge of the pastry is now over the right edge.
- Take the point of the strip and fold this down towards the bottom to create triangles.
- Continue folding in this way and brush with remaining oil.
- Repeat to make 17 more triangles in the same way.
- Place on a baking sheet and bake for 20 mins or until golden.
- Serve fresh and warm from the oven.
