INGREDIENTS
- 6 sheets filo pastry, defrosted in the fridge overnight
- 200 g (about 3 wheels) Clover Feta, Plain, crumbled
- 4 potatoes, boiled, peeled and mashed
- 5 ml (1 teaspoon) ground turmeric
- 45 ml (3 tablespoons) Clover Olive Pride Extra Virgin Olive Oil
- 2 teaspoons cumin seeds
- 3 teaspoons dried chilli flakes
- 1 teaspoon fresh garlic, minced
- salt and black pepper, to taste
- 125 ml (1/2 cup) or more, melted Clover Mooi River Salted Butter, for brushing
- Clover Classic Yoghurt Based Dairy Snack, Plain, for dipping
Method
- Preheat oven to 180°C.
- Mix the feta, mashed potato, turmeric, olive oil, seeds, chilli flakes and garlic together.
- Season well with salt and pepper.
- Using scissors, cut the filo pastry into 5 cm x 30 cm strips. (Cover the filo with a damp cloth to prevent it from drying out.)
- Place a small tablespoon full of the feta mixture at the corners of the filo strips and roll into triangles as if making a samoosa. Seal the edges using your fingers dipped into some water.
- Place the triangles on a baking tray and brush all the sides with butter.
- Bake for 10 – 15 minutes or until golden and crispy.
- Serve hot with the yoghurt as a dip.
TIP:
- Finely chop some coriander and mix it into the yoghurt dip.
