Feta Phyllo Turnovers (Fresh Marjoram, Honey & Pistachio Sprinkle)
Ingredients
- 4 sheets of phyllo pastry
- 7 ounces feta cheese
- 1/2 a bunch of (1/2 oz) marjoram
- 1 ounce shelled unsalted pistachios
- Liquid honey, to serve
Instructions
- Lay a sheet of phyllo on a damp kitchen towel and brush lightly with olive oil. Crumble a quarter of the feta across one side of the pastry, leaving a 1 ¼-inch gap around the edges, and pick over a quarter of the marjoram leaves. Carefully fold over the phyllo, press the edges to seal, then fold in half again, pressing down gently to secure. Brush lightly with olive oil.
- Place a large non-stick frying pan on a medium heat with a splash of olive oil, add the phyllo parcel and cook for 2 minutes on each side, or until golden and crisp, then transfer to a serving plate. Meanwhile, bash or roughly chop the pistachios. Drizzle the parcel with honey and scatter over a quarter of the pistachios. Repeat with the rest of the ingredients, serving each parcel as soon as it’s ready.
Notes
Recipe reprinted with permission from 5 Ingredients Mediterranean by Jamie Oliver (Flatiron Books, 2024). Photography by David Loftus.