When I was a teenager visiting Cyprus on holiday, I was wowed by the recipes that would cook feta rather than just serve it in salads raw. For me, this is so incredibly simple, satisfying and impressive.
Feta Phyllo Turnovers (Fresh Marjoram, Honey & Pistachio Sprinkle)
- 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
- 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.