Ingredients
Makes 32-36 sticks
375g Antoniou Fillo pastry
200g salted butter, melted
550g feta cheese, crumbled
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius fan forced. Grease 2-3 large baking trays with butter.
Lay the stack of Fillo Pastry onto your workspace, with the long side of the pastry facing you. Cut the stack of pastry in half vertically. Cover with a dry tea towel as you work.
Take one sheet of pastry and lay it onto your workspace, with the shorter side facing you. Brush with butter. Crinkle the pastry into a concertina design. Use your hands to press down the pastry so that it flattens. Place 15g of crumbled feta along the length of the pastry, in the centre, leaving 1cm on each side without feta. Fold the top layer of pastry over the feta and fold the bottom layer of pastry over the feta, to form a long strip. Using both of your hands at the same time, turn the left-hand side of the strip anti clockwise and the right-hand side clockwise, to twist the pastry. Ensure the ends are twisted neatly so the feta does not escape. Transfer to the tray. Repeat with remaining pastry and feta. Brush the rolls with butter.
Bake for 30 minutes or until a deep golden colour.
Learn how to make Feta Fillo Twists