Feta & Grains Filo Parcels with Tahini Yoghurt Dip
These delicious Middle-Eastern inspired parcels are fantastic as a starter or tasty snack with the tahini dip. They’re also great for picnics or lunch-boxes.
Empty the grains into a bowl and mix with a fork to break down any grain clusters. Add the chopped dates and feta and mix to combine.
Heat the oven to 200c/180c fan/gas 6. Line 2 trays with baking parchment.
Unroll the filo pastry and cut into strips 10cm wide. Brush one strip with butter then lay another strip on top and brush this with butter. (Keep the pastry sheets covered with a tea towel until needed)
Put one dessert spoon of the filling at the end of the strip nearest to you. Fold the bottom corner of the pastry diagonally over the filling, so that what was the bottom edge now meets the right-hand edge of the pastry. Fold over the filled triangle and keep going like this with the whole strip, brushing with butter as you go, until you have a neat triangular filo package. Repeat the process with all the pastry sheets and filling. Brush the top of each one with butter, then put onto baking sheets. Sprinkle with the sesame seeds and bake for 25-30 mins, or until the pastry is golden brown.
For the dip simply mix all the ingredients together in a bowl.
- 1 x pouch Ainsley Harriott Turkish Couscous and Grains
- 8 dates, stoned and finely chopped
- 150g feta, crumbled
- 100g butter, melted
- 250g pack of filo pastry sheets
- black sesame seeds, for sprinkling
- For the Tahini Yoghurt Dip
- 150g natural yoghurt
- ½ tsp runny honey
- ½ tsp tahini
- pinch of salt and black pepper