Crispy Filo Straws with Feta, Dates and Harissa Yogurt

Name: Crispy Filo Straws with Feta, Dates and Harissa Yogurt
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 10
Ingredients: 400 g feta, crumbled; 200 g full-fat soft cheese; 200 g Medjool dates, pitted and chopped; 2 packs filo pastry; 1 small bunch fresh mint leaves, finely chopped; 50 ml olive oil, plus extra for the tin; 1 tbsp sesame seeds; 1 tbsp honey; 100 g Greek yogurt; 1 tsp harissa paste

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.

Servings10 Portions

Prep Time40 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

feta, crumbled
400 g
full-fat soft cheese
200 g
Medjool dates, pitted and chopped
200 g
filo pastry
2 packs
fresh mint leaves, finely chopped
1 small bunch
olive oil, plus extra for the tin
50 ml
sesame seeds
1 tbsp
honey
1 tbsp
Greek yogurt
100 g
harissa paste
1 tsp

Step-by-Step Instructions

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.