INGREDIENTS
1 egg, lightly beaten
1 bunch fresh parsley, minced
2 cloves garlic, minced
3/4 tsp dried red chilli flakes
170g Gouda cheese, grated
170g Emmental cheese, grated
12 sheets filo pastry
350g unsalted butter, melted
METHOD
Preheat oven to 180C, Lightly butter a large baking tray, or line with parchment.
In a medium bowl, whisk together egg, parsley, garlic and red chilli flakes.
Mix in Gouda and Emmental.
One sheet at a time, place filo pastry on a flat surface and brush with about 1 tbs butter. Cut lengthways into 4 strips.
Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle.
Repeat with remaining filo. Arrange stuffed filo triangles in a single layer on the prepared baking tray. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm.
— Recep Macit is Executive Sous Turkish Chef at the Qasr Al Sultan Ramadan tent at Rixos The Palm Dubai.
