These filo bites filled with broad beans, spring onions, feta and dill, are the perfect light accompaniment to a summer meze-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.
90g double-podded broad beans*
2 spring onions, finely chopped
1 tsp chopped fresh dill
2 sheets filo pastry
1 tsp olive oil, plus more for brushing
Pre-heat the oven to 180°C. 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, how much depends on whether you want to hide the vegetables or not. (I’m really trying not to hide vegetables in food for my children at the moment – with mixed results).
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.