These mini dill, broad bean and feta filo parcels are the perfect light accompaniment to a summer mezze-style meal, light lunch or picnic.
Cooking for kids using ingredients they’re not used to is always a gamble. This time it paid off. I was amazed to see little Miss R tuck into these, although she did leave the pastry. R wasn’t keen on them, or rather he didn’t like the look of them! Getting the kids to try new foods continues to be a challenge.
How to prepare broad beans
When you think of broad beans do you think of dull, grey and slightly chewy beans that you would really rather not have to eat? If so you need to start double podding your beans. Underneath the light green (which turns greyish when cooked) layer is a beautiful, delicate, emerald green bean that’s packed full of flavour. It takes a little time and effort to double pod your broad beans but it’s 100% worth it.
Cooking with filo pastry
Filo, sometimes called phyllo, pastry is a paper thin pastry that originates from Greece. It’s notoriously difficult to make. Anyone else remember how tough the bakers found it in the 2014 Great British Bake Off? It’s much simpler to buy your own. Shop bought filo pastry is usually suitable for vegans – but always check the packet before buying as brands can vary.
Filo pastry can dry out quickly so only remove the sheet that you’re working with and keep the rest covered with a clean cloth. You will need to brush your filo with oil and many recipes call for several layers – it’s so thin that the filling might fall out otherwise. The final result should be brushed with oil and baked.
How to make dill, broad bean and feta filo parcels
Broad bean, feta and dill filo bites
- 90 g double-podded broad beans*
- 2 spring onions finely chopped
- 100 g feta
- 1 tsp chopped fresh dill
- Black pepper
- 2 sheets filo pastry
- 1 tsp olive oil plus more for brushing
Pre-heat the oven to 180°C(fan)/200°C/gas mark 6. Lightly grease a non-stick baking tray.
Sauté the spring onions in the olive oil until soft. Stir in the podded beans, the feta and grind in some black pepper. I wouldn't add in salt as the feta is quite salty. Mash the mixture together slightly.
Lay out your first filo sheet, taking care to cover the other sheet so that it doesn't dry out. Cut into four sections. Place a tablespoon of the mixture in the centre of each quarter and scrunch the sides up so that it forms a little parcel. Repeat with the second sheet. Place on the baking tray and brush with olive oil.
Bake in the pre-heated oven for 12-15 minutes until golden brown. Serve warm or cold with other mezze ingredients, or a green salad.
*To double pod, or remove the thick skin that covers the delicious green beans, boil the beans in boiling water for 2 minutes, then drain and blanch in ice-cold water until cooled. The beans will pop out of their skins with a little bit of pressure. Use your nail to slit the skins open if they need it.
If you like this you might like some of my other vegetarian filo recipes