Fetamorphosis Honea Filo Pastry with Greek Salad
Fetamorphosis Honea Filo Pastry Recipe
Method
Preheat oven to 180c.
Boil full kettle of water, place your spinach in a large colander in the sink and pour over the boiled water slowly. Leave to stand for 5 minutes.
Crumble Fetamorphosis into a bowl.
Rinse spinach and remove water with a salad spinner or tea towel.
Place the Spinach on a chopping board, then zest the lemon straight onto the spinach. Using a sharp knife, chop the spinach as fine as possible.
Add the spinach to the bowl with the Fetamorphosis, along with some salt and pepper and the juice of half a lemon. Mix well to combine (I found it easiest to use my hands).
Set the mixture aside and we will start prepping the pastry.
Melt ½ jar of Rosemary Butter in the microwave for 30secs.
Take a layer of Filo and lay it down on a flat surface or baking tray, brush with the melted butter to completely cover and sprinkle a small pinch of thyme leaves over.
Repeat this process 3 times and add a plain sheet of Filo ontop, then spoon your Spinach mixture on to the left hand side of your pastry leaving a few inches on each edge.
Flatten out the mixture into a square/rectangle that is roughly an inch thick.
Brush all the edges of the pastry with the butter.
Fold in the edges, then fold the parcel to the right to encase the feta mix.
Place on a lined baking tray seam side down and brush all over with butter.
Bake in the oven for 30mins or till dark golden brown.
While the pastry is baking, add the honea to a small saucepan with any leftover melted rosemary butter and add the rest of the thyme.
Stir this together and let this simmer on a low-medium heat for 15mins till it gets frothy and drizzle on top of pastry at the end.
Greek Salad Recipe
Method
Get a large mixing bowl and add the oil, vinegar, lemon juice, oregano and some salt and pepper. Mix well to combine.
Slice the red onion thinly and place in a small bowl of cold water.
Tear the olives into bite size chunks and discard the pits. Add the olives to the mixing bowl.
Cut the tomatoes into bite size pieces and add to the mixing bowl.
Trim the ends off the cucumber, using a peeler to peel alternate stripes down the cucumber lengthwise. Cut in half and slice into 1 inch pieces. Add to the mixing bowl.
Drain the water from the onions and lightly squeeze any excess water.
Add to the mixing bowl and lightly toss the salad till everything is well coated.