The perfect starter, part of a mezze platter or on their own with a big Greek salad, these feta, olive and chilli filo parcels are a flavour sensation.
Everyone knows that feta and filo go well together – that crunch of pastry with soft, salty cheese is delicious. In this little parcels, I added green olives and chilli to really boost the flavour, and topped with honey for a bit of sweetness.
You end up with a really gorgeous Greek style filo pie, which is surprisingly easy to make. Give them a go!
Feta Filo Parcel – The Ingredients
- Feta – good quality feta is key here. Cheaper ‘Greek salad cheeses’ can contain a lot of water which will seep out as your parcel cooks, making it soggy.
- Green olives – you could also use black olives if you prefer.
- Chillies– I used chopped red chillies in vinegar from a jar, like these ones. The hint of sourness from the vinegar works really well. However, you could use a chopped fresh red chilli if you prefer.
- Filo pastry – I use shop bought filo pastry – it is affordable and much easier than making your own!
- Butter – butter is a key ingredient that absolutely cannot be overlooked here. It is the butter between the sheets of filo pastry that creates the crunch you expect.
- Honey – a drizzle of runny honey on top of the parcels really makes these.
- Sesame seeds– optional.
Top Tips
- Drain the feta If your feta has a lot of liquid around it, be sure to drain it before using – you could also pat dry using kitchen roll. This will help to avoid the parcels becoming soft.
- Get ahead These are best made and eaten fresh. You can store in the fridge for 24 hours and eat cold, but the pastry will not be as crisp.
- Cooking the pies Keep an eye on the filo pies while they are in the oven – filo pastry can catch and burn easily if the temperature is too high.
Feta, Olive and Chilli Filo Parcels
Crisp filo pastry with a feta cheese, green olive and chilli filling.
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Ingredients
- 2 x 200 grams blocks of feta
- 20 green olives pitted
- 2 teaspoons chilli in vinegar see ingredients notes
- 6 sheets of filo pastry
- 20 grams butter melted
- 2 teaspoons runny honey
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 180 degrees C.
- Finely chop the green olives.
- Lay two sheets of filo pastry on your work surface. Put one block of feta in the centre of each one. Top each block of feta with half of the olives and half of the chilli.
- Brush melted butter over the remaining exposed pastry. Fold the pastry over the feta, like wrapping a present, brushing each new ‘dry’ bit of pastry with butter.
- Take the remaining sheets of filo pastry and brush with butter. Repeat the wrapping process so that each block of feta is wrapped by three sheets of filo pastry, with each layer brushed with butter. Brush the top of the parcels with butter. Place on a baking tray.
- Put in the oven for 20-30 minutes until golden brown. Remove from the oven, drizzle over the honey and sprinkle over the sesame seeds. Eat immediately.
