Feta cheese pastries


1 person made this

Big on flavour, these delicious pastries are quick and easy to make. If fresh herbs are unavailable, use 2 teaspoons of shop-bought pesto in the filling.

Lynn Lewis and Joachim Wahnschaffe

Serves: 6 

  • 2 sheets ready-rolled puff pastry, thawed (about 300 g)
  • 110 g (3/4 cup) feta cheese
  • 40 g (1 cup) dill
  • 40 g (1 cup) flat-leafed parsley
  • A few sprigs of basil
  • Black pepper, to taste
  • 1 egg yolk
  • 1 tablespoon milk

Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

  1. Preheat oven to 220°C. Line 2 baking trays with baking paper.
  2. For the filling, crumble the feta well with a fork. Finely chop the dill and parsley and cut basil leaves into strips. Stir herbs throughout the cheese; season with pepper to taste.
  3. Roll out the pastry thinly on a lightly floured surface and cut it into 12×12cm squares. Place a teaspoon of cheese mixture in the centre of each square. Beat the egg yolk and milk to make an egg wash.
  4. Brush the edges of the squares with a little egg wash and fold the squares into triangles. Press the edges together to seal and decorate with the prongs of a fork.
  5. Place the pastries on the baking trays and brush them with the remaining egg wash; chill for about 20 minutes.
  6. Bake for 15–20 minutes until golden brown. Serve hot or warm.

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Reviews (1)


this dish was really nice great for kids and aduts. good as a snack and as a side dish - 22 Oct 2010

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