Ingredients
4 sheets filo pastry
200g feta cheese
½ a bunch of (10g) marjoram
25g shelled unsalted pistachios
runny honey, to serve
Instructions
Begin by laying a sheet of filo pastry on a damp tea towel, then lightly brush it with olive oil.
Crumble a quarter of the feta onto one side of the pastry, ensuring a 3cm gap around the edges, and sprinkle over a quarter of the marjoram leaves.
Fold the filo carefully, pressing the edges to seal, before folding it in half again, gently pressing down to secure the filling. Finally, brush the top lightly with olive oil.
Heat a large non-stick frying pan over medium heat with a splash of olive oil. Add the filo parcel and cook for 2 minutes on each side until golden and crisp, then transfer it to a serving plate.
While the parcel cooks, roughly chop the pistachios. Drizzle the cooked parcel with honey and scatter a quarter of the pistachios over it.
Repeat the process with the remaining ingredients, serving each parcel as soon as it’s ready.
