Fennel & Herb Fillo Pastries


1 packet thick fillo
1 bunch silver beet stemmed and chopped
½ small white onion, finely diced
½ small bulb fennel (with stalks and fronds), finely diced
85g feta, crumbled
1 tbsp. pine nuts
4 cloves garlic, sliced
1 lemon
1 tbsp. butter
3 spring onions, thinly sliced
salt & pepper
melted butter
sesame seeds


Heat 1 tbsp. butter in a nonstick skillet over high heat. Add onion, garlic, fennel, silver beet and lemon zest. Season with salt and pepper and cook for 2 – 3 minutes or until greens begin to wilt. Stir through spring onions and remove from heat and allow to cool slightly.

Transfer mixture to a large mixing bowl along with feta and pinenuts. Mix until well combined.

To assemble parcels, lay one sheet of thick fillo on a clear work surface. Brush half the sheet lengthwise with melted butter, fold over. Place a spoonful of mixture at one end.

Fold in a corner of that end to form a triangle. Then fold in that triangular edge to form another triangle; continue folding as you would a flag, until you have a triangular pastry.

Brush the parcel with butter and sprinkle with sesame seeds.

Bake in a preheated 200C oven for 12 – 15 minutes or until puffy and golden.