These crispy flakey little parcels bear good tidings. They are stuffed with a potato and cheese mixture that lends it a lightness as compared to an all-cheese stuffing. You don't taste the potato in the final product, but it gives a very mild flavor preventing the cheese from overwhelming the pastry.
This is a perfect accompaniment for tea time or even breakfast.
Ingredients:
1 pk filo pastry
2 cups mashed potato
200g crumbled feta cheese
1 cup grated mozzarella
1/2 cup chopped parsley
1 tsp salt & pepper
1/2 cup plain yogurt
1/2 cup olive oil
nigella seeds, for sprinkling
Method:
Mix the mashed potato, crumbled feta, grated mozzarella, chopped parsley, and salt and pepper in a bowl until combined; set aside.
Combine in a small bowl the plain yogurt and olive oil; set aside.
Carefully cut the filo pastry sheets in half lengthwise.
Working one sheet at a time, brush the pastry with the yogurt-oil mix, place a tablespoon of the mixture at the short end of the pastry, fold over the sides and roll into a rod. Brush the exterior with the yogurt-oil mix, sprinkle lightly with nigella seeds, and place on a lined or non-stick baking tray. Repeat with the remaining pastry and filling.
Bake in a preheated 400F oven for 20-25 minutes until golden and flakey.
Allow to cool slightly before consuming.
صحة و عافية
No comments:
Post a Comment