Potato, feta and mint tiropites

Serves: 6

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Total Time: 40

Prep Time: 20

Cook Time: 20

• 225 gram(s) boiled new potatoes, peeled
• 125 gram(s) feta cheese, crumbled
• 2 tablespoon(s) chopped mint
• 6  sheets filo pastry
• 3 tablespoon(s) virgin olive oil

Method

1. Preheat the oven to 220°C/200°C fan/Gas 7.
2. Put the hot potatoes in a dry pan over a low heat. Roughly mash them, then remove from the pan and leave to cool. Stir in the crumbled feta cheese and mint, then season to taste.
3. Working on one sheet of filo pastry at a time, while keeping the rest under a damp cloth, brush each sheet lightly with some olive oil then cut into three long strips. Place 1tbsp of the potato mixture just below the top of the filo strip. Fold the top left-hand corner of the strip over the filling to meet the right-hand edge - making a triangle - and press lightly to seal. Continue to fold over and over until you reach the end of the strip to create a filled triangular parcel. Repeat with the rest of the pastry sheets. Transfer the parcels to baking trays and brush with the remaining oil.
4. Cook at the top of the oven for 18-20 minutes, until crisp and golden. Serve warm.
5. Peter Cassidy; Recipes: Paul Gayler

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