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Sweet potato and feta filo pastries
Sweet potato and feta filo pastries
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Vegetarian sweet potato and feta filo pastries: a delightful option for appetizers or a light meal.
Ingredients:
  • 1kg evenly-sized orange sweet potatoes, unpeeled, washed, dried
  • 200g feta, crumbled
  • 1 tsp fennel seeds, lightly crushed
  • 1 chilli, seeded, finely chopped
  • 2 cloves garlic, crushed
  • 62.50 ml chopped chives
  • 10 sheets filo pastry
  • 60ml olive oil
  • 20.00 ml poppy seeds
Instructions:
  • Preheat the oven to 180°C. Roast the sweet potato in a pan until tender. Let it cool, peel, and transfer to a bowl. Coarsely mash the sweet potato using a potato masher. Add feta, fennel seeds, chilli, garlic, and chives. Season with salt and pepper, then gently mix to combine.
  • Place the pastry on a work surface and cover it with a clean, damp tea towel. Cut the pastry horizontally in half, working with 1 sheet at a time. Brush half of one piece with oil and fold it in half lengthwise. Put a heaped tablespoon of sweet potato filling on the bottom right corner of the pastry strip. Flatten it slightly to form a triangle, then fold it diagonally across to the other edge to create a triangle. Keep folding to the end of the strip, maintaining a neat triangle shape. Brush the completed triangle with oil and sprinkle with poppy seeds. Repeat the process with the remaining pastry, oil, filling, and poppy seeds, remembering that each filo piece makes two pastries. You can prepare the pastries up to this stage up to 4 hours ahead. Cover and refrigerate in a single layer until ready to bake. Bake for 15-20 minutes or until they turn golden. Serve and enjoy!

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