- large bunch watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- good handful basil, roughly chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- good handful mint, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 4 spring onions, roughly chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- freshly grated nutmeg
One of the most useful of spices for both sweet and savoury…
- 100g feta, cut into small cubes
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 85g artichoke hearts in oil from a jar, drained and chopped
- 50g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 270g pack filo pastry sheets
- 2 tbsp freshly grated parmesan (or vegetarian alternative)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- Garden tomato salad, optional - see Goes well with
Heat oven to 200C/180C fan/gas 6. Remove any thick stalks from the watercress, then chop the rest and put in a food processor with the herbs and spring onions. Blitz for a few secs, then add the eggs, nutmeg and some seasoning, and blitz again briefly – you don’t want too fine a chop. Tip the mixture into a bowl and stir in the feta and artichokes.
Melt the butter and unwrap the filo sheets. Cut them into 12-13cm squares through the layers – you may have too much pastry but the leftovers can be re-wrapped and saved for another recipe . Stack 4 squares of pastry on top of each other, brushing lightly with butter as you go, offsetting each square to get a star shape all round the edge. Continue until you have 8 stacks.
Press each stack into a deep-hole muffin tin and fill with the feta mixture. Fold over the pastry to enclose the filling, pinching it together. Brush the tops with the remaining butter and sprinkle with Parmesan. Bake for 25 mins until the pastry is golden and crisp. Leave to cool for a few mins, then remove the tins and cool completely on a wire rack. Pack into a plastic container to take to the picnic and serve with a tomato salad, if you like.