Feta, Spinach & Pepper Pasties with Garlicky Dip
The perfect warming back-to-school lunch snack!
225g FAGE Total 0%
4 tbsp olive oil
1 large red onion, finely chopped
1 large red pepper, diced
1 tsp fennel seed, crushed
½ tsp chilli flakes
200g reduced fat feta, crumbled
40g fresh breadcrumbs
9 sheets filo pastry, approx 30 x 38cm (NUTRITION- 250g)
1 tsp cracked black pepper
1 /2 bunch chives, finely chopped
1 clove garlic, crushed
- Heat the oven to 190°C / 375°F / Gas Mark 5. Heat 1 tbsp oil in a large frying pan. Add onion, pepper and spices and cook for 5-8 minutes until the onion is soft and golden, then transfer to a bowl. Put the spinach in a large bowl, cover with boiling water and leave for 2 minutes. Drain and rinse with cold water. Squeeze out as much water as possible with your hands. You should be left with spinach weighing approximately 60g. Roughly chop.
- Add spinach, feta and breadcrumbs to the fried vegetables and mix well. Stir in 75g yoghurt and season with black pepper. Set aside.
- Lay a sheet of filo pastry on the work surface, dab with a little oil, so the pastry is roughly ½ covered. Add another layer of filo on top and dab again with oil. Top with a third sheet, and dab again with oil. Cut widthways into 4 long strips. Spoon 1/12 of the filling into one corner of the pastry then fold over in a triangular motion to enclose the filling, then continue folding over along the long edge of the filled triangle. Once finished dab with a little more oil and place on a baking tray lined with non stick baking paper. Repeat with the remaining pastry and filling.
- Scatter each parcel with a little black pepper, and bake for 15-20 minutes until deep golden. Serve hot or cool and chill for up to 2 days, returning to room temperature before eating. For the dip, mix together the remaining yoghurt, chives and garlic and season.