(Snack - Makes 48)
Ingredients
8 sheets filo pastry (approx. 36 x 46 cm / 14 x 18"), defrosted
225 g / 8 oz Feta cheese
250 g / 9 oz fresh dates, stoned
2 1/2 tbsp fresh ginger, finely chopped
75 g / 3 oz LURPAK Slightly Salted Butter - melted
Decoration: Fresh spearmint leaves.
Accompaniment: 150 g / 5 oz fresh dates.
Baking time: Approx. 10 min. at 225ºC / 425ºF / Gas Mark 7.
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Instructions
Place filo pastry under a damp cloth. Put Feta, dates and ginger into a food processor and chop at highest speed for approx. 1 min., or until the mixture is even.
Brush 1 sheet of filo pastry with butter. Place another sheet on top and press the 2 sheets firmly together with a rolling pin. Distribute 1/4 of the Feta mixture onto the "thick" sheet. Divide into 12 squares. Roll each square from one corner (diagonally) and place on a baking tray lined with baking paper, joint downwards. Brush with butter. Bake in the middle of the oven until golden brown and crispy. Repeat 3 times until there are 48 Feta snacks. Serve warm.
Tip: When brushed with butter, Feta snacks can be kept in the refrigerator for approx. 2 1/2 hours before baking.
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