Filo-Wrapped Feta V
Recipe / Naomi Sherman
Although small in size, these filowrapped feta parcels punch above their weight in flavour and richness. Perfect served as an appetiser or with a salad as a light meal, the combination of salty, soft, warm cheese and the sweet stickiness of the honey is next level.
Serves: 6
6 sheets filo pastry, defrosted
80g butter, melted
400g feta, cut into 6 even fingers
2 tsp lemon zest
1 tbsp sesame seeds
¼ cup honey
1. Preheat your oven to 190°C and line a baking tray with silicone paper.
2. Make sure you keep the filo under a damp cloth to stop it drying out and getting fragile.
3. Lay out 1 sheet of filo and brush it all over with butter.
4. Lay a second sheet of filo on top and brush with butter.
5. Cut in half longways and place a finger of feta at the short end of each half.
6. Add a touch of lemon zest to the top of the feta.
7. Roll the feta up tightly in the filo and squeeze the ends closed.
8. Sit on the baking tray and repeat with remaining ingredients until you have 6 filo parcels on the tray.
9. Brush all over with remaining butter and sprinkle with sesame seeds.
10. Bake for 20-25 mins until golden and crisp.
11. Drizzle with honey before serving.
Tomato & Ricotta Tart V
Recipe / Naomi Sherman
A quick and easy vegetarian lunch or light dinner, this tart is the perfect way to make the taste of summer stretch just that bit further.
Serves: 6
250g filo pastry, defrosted
60g butter, melted
300g ricotta
2 eggs
¼ cup finely grated parmesan
2 tsp finely chopped fresh basil, plus extra forgarnish
1 clove roasted garlic, mashed (optional) Salt & pepper
500g cherry tomatoes or sliced baby tomatoes
½ red onion, cut into rings
1. Preheatyouroven to 200°C. Grease and line a baking tray.
2. Working 2 sheets at a time, layer your filo pastry with melted butter on the tray until you have a base.
3. Scrunch up the edges to form a rim and brush with leftover butter.
4. Combine the ricotta, eggs, parmesan,
