Calories: 100 Preparation: 20 mins Cooking: 20 mins Serves: 18
450g/1lb potatoes, peeled and chopped
1 (85g) bag watercress, roughly chopped
15ml/1 tbsp chopped fresh mint
200g/7floz feta cheese, drained and crumbled
Salt and freshly ground black pepper
10 sheets filo pastry
60ml/4 tbsp olive oil
Cook the potatoes in boiling water until just tender – about 15 minutes. Drain thoroughly then ‘dry’ in the saucepan over gentle heat. Roughly mash, stir in the watercress and leave to cool. Stir in the feta and mint and season with salt and pepper.
Work with one sheet of pastry at a time, keep the others covered with cling film and a damp tea towel. Brush the pastry lightly with olive oil on one side and cut into 3 long strips.
Preheat the oven to 200°C/Fan180°C/Gas Mark 6. Place a spoonful of the filling at one end of a pastry strip. Fold the corner of the pastry over the filling so that the top edge of the pastry is now over the right edge. Take the point of the strip and fold this down towards the bottom of the pastry to create triangle shapes. Continue folding in this way and brush with any remaining oil. Repeat to make 17 more triangles in the same way.
Place on a baking sheet and bake for 20 mins or until crisp and golden. Serve fresh and warm from the oven.
Fat: 5.8g Saturated Fat: 1.8g Carbohydrate: 11g Protein: 3.2g Fibre: 0.4g Salt: 0.67g