CRISPY FILO WITH HONEYED YOGHURT
The combination of pastry, Parmesan, honey and yoghurt may sound strange, but do give these a try. The Greeks often eat feta and filo triangles drizzled with thyme honey and sesame seeds as a snack, so I decided to rework them with Parmesan and added some luxurious thick yoghurt. It’s the perfect combination of savoury and sweet and works particularly well for brunch.
Servings
4
Servings
4
Ingredients
Instructions
  1. Melt the butter in a small saucepan. Meanwhile, put the thyme leaves in a bowl and mix with a good pinch of pepper.
  2. Place a square of filo on a work surface. Brush with a little of the melted butter, sprinkle over a quarter of the thyme leaves and grate over a quarter of the cheese. Brush the edges with butter, fold the square into a triangle and press the edges to seal. Slice the triangle in half, creating two smaller triangles, brush the cut edges with butter and press to seal. Repeat with the remaining pieces of filo until you have 8 triangles in total.
  3. Heat a large heavy-based frying pan over a medium heat. Brush the pan with a little oil or any leftover melted butter and fry a few triangles at a time for 1–2 minutes on either side, until crisp and golden. Set aside and keep warm while cooking the remaining triangles.
  4. Mix together the yoghurt and honey and serve alongside the crispy filo parcels.
Recipe Notes

HOW TO HANDLE HONEY:
Sticky ingredients, such as honey, treacle and golden syrup, can be a mess to measure out, so rub the spoon first with a neutral oil, like grapeseed. The ingredient will slide off easily.