Feta in filo pastry

For 16 pieces, 8 sheets of filo pastry, 200 grams of feta cheese, 100 grams of tomato tapenade ( cfr blog post Something special ), olive oil to brush

Cut the feta cheese in 16 equal cubes. Put each cube at the end of ½ sheet filo dough(oiled with the brush). Add 1 teaspoon of tapenade and wrap it up like a loempia. Be quick to avoid the pastry to dry. Store on baking paper in the fridge. Bake 15 mins in the oven at 180°. Serve in individual portions with a few drops of a thick balsamic vinegar.


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