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Potato and feta filo tarts
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
"Potato and feta filo tarts: Elegant finger food option."
Ingredients:
  • 1 chorizo sausage, finely chopped
  • 1 desiree potato, peeled, finely chopped
  • 4 sheets filo pastry
  • 80g butter, melted
  • 180g Traditional Fetta, crumbled
  • 40.00 ml coarsely chopped flat-leaf parsley
  • 3 eggs, lightly whisked
  • 63.13 gm thickened cream
  • Flat-leaf parsley leaves, to serve
Instructions:
  • Preheat your oven to 180°C. Grease twelve muffin pans that hold 80ml (1/3 cup) each with oil.
  • 1. Preheat a large non-stick frying pan over high heat. Cook chorizo for 2 minutes until golden brown, then transfer to a plate using a slotted spoon. Add potatoes to the pan and cook for 5 minutes until golden and tender. Remove from heat.
  • Cut each filo sheet in half, then into thirds, and each strip into thirds to form squares. Brush a filo square with butter, place in the base of a prepared pan, and repeat with 5 more filo pieces, rotating slightly to cover the pan's side completely.
  • Fill each filo case with a delicious mixture of potato, chorizo, feta, and parsley. Combine eggs and cream in a jug, then pour the mixture evenly over the filo cases. Bake until golden brown and set, about 20-25 minutes. Serve topped with extra parsley leaves for a beautiful presentation.

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