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Pea and feta swirls recipe

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Inspired by Greek cuisine, these filo pastry swirls are stuffed with a creamy feta and pea filling. Serve with a minty yogurt for a summery veggie dinner idea. See method

Makes 6 swirls
Takes 50 mins
378 calories / serving
Vegetarian

Ingredients

500g garden peas
100g soft cheese
200g feta, crumbled
50g olive oil or melted butter
20g yogurt
6 sheets filo pastry, approx. 125g
1 tbsp pumpkin seeds

For the dip

100g yogurt
2 tbsp mint, finely chopped
½ lemon, juiced
mixed leaf salad, to serve

Each serving contains

Energy
1575kj
378kcal 19%
Fat
23g 33%
Saturates
11g 55%
Sugars
7g 8%
Salt
0.9g 15%

of the reference intake
Carbohydrate 24.4g Protein 14.5g Fibre 5.7g

Method

Boil the peas for 5 mins and drain well. Leave to cool slightly before crushing with a masher or a fork. Mix in the soft cheese, a couple of twists of black pepper before gently folding in the crumbled feta. Set aside.
Whisk together the olive oil or melted butter and the yogurt in a bowl.
Preheat the oven to gas 6, 220°C, 200°C fan and line a baking tray with baking paper.
Cover the sheets of filo pastry with a damp tea towel to prevent them drying out. Lay one sheet of filo on the work surface with the long edge towards you, then brush liberally with the yogurt mixture. Spread a sixth (approx. 125g) of the pea mixture in a line, 2cm in from the long edge of the filo sheet. Starting at this edge, loosely roll into a log, and then into a swirl. Put on the tray and cover with another damp towel while you repeat with the rest of the pastry and mixture.
Once all the swirls are on the tray, brush with any remaining yogurt mixture, scatter with pumpkin seeds, and bake for 25-30 mins or until golden brown and crispy.
Make the dip by combining the yogurt, chopped mint and lemon juice, with some seasoning. Serve alongside the pastry spirals with a mixed leaf salad.

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