Pea, mint and feta parcels
Whether you’re planning picnics or already thinking about packed lunches these are your new best friend. Crispy little filo parcels stuffed with sweet peas, creamy, salty feta and fresh mint – they’re absolutely delicious and very easy to make.
You can fold the parcels into any shape you like but I find it easiest to wrap long strips of filo pastry into triangles, which also makes the finished parcels extremely portable.
makes about eight (depending on size)
35g butter (melted)
200g filo pastry (approx 12 sheets)
200g frozen peas, thawed
2 spring onions
1 heaped tbsp finely chopped fresh mint
big pinch freshly ground black pepper
1/4 tsp chili flakes (optional)
sprinkling of sesame seeds (optional)
Pre-heat your oven to 180°c and line a baking sheet with parchment or a silicone baking mat.
Use a fork to crush the peas before crumbling in the feta. Finely slice the spring onion and then lightly mash all of the filling ingredients together.
Brush the filo sheets with a little of the melted butter before layering them up. I find that three layers is about right. Cut the pastry into lengths that will allow you to fold the parcels (you can make them any shape you like – I find triangles easiest). Spoon a heap of the filling mixture onto the pastry and then fold it into a parcel, making sure that the filling is fully encased by the pastry. Repeat until all of the filling and pastry has been used and then arrange the parcels on the baking sheet. Brush the outsides with a little melted butter and sprinkle on a few sesame seeds. Bake for 20-25 minutes, until crisp and golden. Enjoy whilst still warm or leave to cool for picnic treats.