Potato, feta and watercress parcels


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


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