Charlene and Ryan Gruss serve up these crispy Grecian-inspired filo bites filled with tangy feta
  • Rating:
  • Serves: 4-6
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 100 g feta cheese
  • 75 g cottage cheese
  • 2 small eggs, lightly beaten
  • 1 small handfuls fresh parsley, finely chopped
  • 100 g filo pastry
  • 50 g unsalted butter, melted

Tips and Suggestions

Instead of using butter try cooking with just a small amount of oil high in unsaturated fat such as olive oil. For more information on healthy eating see eatwell.gov.uk.


1. Place the feta in a sieve and rinse with cold water get rid of any excess salt. Pat dry with kitchen paper and crumble into a small bowl, then stir in the cottage cheese, eggs and parsley and mix well.

2. Unfold the filo pastry and cut into thirds lengthwise, using scissors and cutting through the stack in one go. Keeping any pastry youre not working with covered with clingfilm, remove one sheet at a time and brush with melted butter. Fold the 2 long sides towards the middle, making a strip measuring about 4cm x 22cm and brush with more melted butter. Place a teaspoon of the cheese mixture at the bottom left corner of the strip. Pick up corner with the filling and fold over to form a triangle. Continue folding over from side to side into neat triangles until you reach the end of the strip. Brush the finished triangle with butter, place on an ungreased baking sheet and repeat with the rest of the pastry until youve used all the filling.

3. Preheat the oven to 220C/gas 7 and bake for 12-14 minutes until the pastry is golden brown. Serve warm.

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