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    INTO THE FOLD

    Sep 16, 2020 2 minutes

    FETA & HERB FILO TART (COVER RECIPE)

    SERVES 8

    8 sheets (about 200g) 40cm x 30cm filo pastry
    45g unsalted butter, melted
    1/2 cup (100g) feta, drained, crumbled
    2/3 cup (50g) finely grated pecorino 2 tbs each roughly chopped flat-leaf parsley, tarragon leaves and mint 4 eggs
    3/4 cup (180ml) double cream
    1/2 cup (125ml) milk

    Preheat the oven to 200°C. Brush one of the

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