Feta Parcels

Almost a year ago I was lucky enough to meet Yvonne Carty of the boutique catering company Hey Pesto when she catered for our youngest child's christening party. On the day she provided the most fabulous food but more importantly since then I have been lucky enough to attend some of her cookery demonstrations.  These nights have given me great new cooking ideas but also have been tremendous fun and if you are attending one of her demos then you will be guaranteed a great time.
At one such demo Yvonne asked us to try a Greek tart she had prepared, it was delicious and we all asked her to share the recipe. I've made it a number of times since and while originally it was made as a full tart I prefer it in little parcels. It's quick and easy but as always you need to work quickly with the filo pastry to ensure it doesn't dry out.
Yvonne used dried mint instead of fresh in this recipe as she said it gave a better flavour, being a doubting Thomas I tried both and of course she was right...both work, but the dried definitely imparted more flavour so that's what I've listed below. No salt is required as the Feta is salty enough.
Ingredients
1 packet of Filo pastry
1 Egg
1 Packet of Feta Cheese
3 tbls of Greek Yogurt
Dried Mint...2 generous tablespoons
Pepper
Melted butter
Mix the egg, feta, yogurt and mint in a bowl and mash/mix until well combined. Season with pepper.
Lay a sheet of pastry on your work surface and brush with melted butter. Place a spoon of mixture in a roughly triangular shape at one corner. Fold this triangle over on top of itself, brushing the pastry with butter on each turn. Continue turning until you have reached the opposite end of the pastry and you should have a multi-layered triangular parcel.
If you are not cooking these straight away you can place in the fridge on a baking tray covered with a clean damp tea towel
Cook in a preheated oven at 180 for about 30/35 mins until the pastry is a crisp, golden colour.
If cooking from the fridge these will take a few mins longer.
These are lovely with some fruity chutney or some red onion marmalade...and a glass of red wine is of course an optional extra!!