recipes
Filo pastry parcels with gbejna and sun-dried tomatoes
Serves:
Ingredients
- 1 packet filo pastry
- 1 white gbejna
- 100g ricotta
- 20g sun-dried tomatoes
- 1 tsp nutmeg
- 2 tbsp chopped parsley
- Salt and pepper
Method
Combine all the ingredients and blend thoroughly. Open the filo and cut in 7cm strips, in twin sheets. Scoop a lump of the mix on each strip and fold in a samosa, sealing the edges with melted butter. Shallow fry or bake until golden brown.
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