
These golden filo straws are filled with creamy feta, sweet Medjool dates and fresh mint, then baked until crisp and finished with sesame seeds and honey. Serve them upright with a spicy harissa yogurt dip in the center for a striking party appetizer.
Lightly oil a deep 20 cm loose-bottomed or springform cake tin. In a large bowl, mix the crumbled feta, chopped dates, soft cheese and finely chopped mint until evenly combined.
Unroll the filo pastry and keep the sheets covered with a clean damp towel while you work so they do not dry out. Cut one sheet into 4 rectangles, brush them lightly with olive oil and use them to line the base of the tin, letting the pastry come partway up the sides to help hold the straws in place.
Cut another filo sheet into 4 rectangles. Brush each rectangle with oil, spoon about 1 tbsp of filling along one short edge, fold the long sides in by about 1 cm, then roll into a tight cigar shape. Repeat with the remaining filo and filling until you have about 40 straws, reserving 2 filo rectangles for the center.
Stand the filo straws upright in the tin, packing them snugly around the edge and leaving an open space in the middle. Use the reserved filo rectangles to shape a small cup in the center for the dip, then brush the tops of the straws and the cup with a little more oil.
If making ahead, cover and chill the assembled pastry for up to 24 hours. When ready to bake, heat the oven to 180°C/160°C fan/gas 4. Mix the Greek yogurt with the harissa paste and refrigerate until serving.
Sprinkle the sesame seeds over the pastry. Bake for about 50 minutes, or until the filo is crisp and deep golden. Carefully remove from the tin, transfer to a serving plate, drizzle with honey, then spoon the harissa yogurt into the filo cup and serve immediately.
Keep unused filo covered at all times, as it becomes brittle quickly when exposed to air. For a milder dip, start with half the harissa and add more to taste. If the tops brown too fast before the pastry is crisp, loosely cover with foil for the final 10-15 minutes.




