Sun Dried Tomato and Feta Cheese Filo Parcels with Caper and Parsley Relish

1 quantity of sun dried tomato, oregano and thyme paste

100g capers, drained

25ml olive oil

25g of flat leaf parsley, roughly chopped

200g block of feta cheese

1 pack of filo pastry sheets (containing 6 sheets)

70g butter, melted

1. To make the sun dried tomato paste, follow the recipe here.
2. Place the capers, olive oil and parsley in a small hand held blender and blitz to a smooth puree.
3. Roughly chop the feta cheese until you have a crumbly mixture.
4. Mix the feta cheese with the sun dried tomato paste, cover with cling film and marinade for a a few hours if you can, or overnight if possible.
5. When ready to bake, preheat the oven to 180’C/gas mark 4. Remove the filo sheets from their pack and lay out on a flat surface. Cover with some baking parchment and a damp tea towel to stop them drying out while you assemble the parcels.
6. Take one sheet and lay on another flat surface. Fold in the longest edges so that they both meet in the centre, effectively halving the filo pastry sheet and creating a long narrow strip. Brush the surface with some melted butter. Place 3 teaspoons of the mixture at one end of the pastry strip, leaving a 1.5cm border all round. Take one of the top corners of the pastry, the one closest to you, and fold diagonally to the other side, encasing the mixture and creating a triangular shape. Keep folding like this, always creating a triangular shape, until you have run out of pastry. Make sure the edges are tightly sealed as you go along to prevent the mixture popping out while baking. Set aside on a lined baking sheet while you do the rest.
7. When all of the parcels have been made, brush them with the remaining melted butter, sprinkle with some freshly ground black pepper and place in the oven and bake for 20 minutes, turning the parcels half way thorough baking. They will turn crisp and golden brown.
8. When ready, remove to a platter, and serve with caper and parsley relish.

Makes aprox 100-120g of paste to use at your leisure

80g of sun dried tomatoes

70ml olive oil

7-8 sprigs of thyme, leaves picked

4-5 sprigs of oregano, leaves picked and roughly chopped

Salt and pepper to season

1. If necessary, rehydrate sun dried tomatoes according to packet instructions. Otherwise drain from the oil they are stored in.
2. Drain, pat dry and place in the blender. Add the olive oil and blitz until you have a smooth paste
3. Stir through the herbs, season to taste and store in a jar covered with a thin film of olive oil. It will keep for up to two weeks in the fridge.