easiest way to prepare ultimate Sweet potato and feta filo pastries

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato and feta filo pastries. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato and feta filo pastries is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato and feta filo pastries is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1kg evenly-sized orange sweet potatoes, unpeeled, washed, dried
  • 200g feta, crumbled
  • 1 teaspoon fennel seeds, lightly crushed
  • 1 chilli, seeded, finely chopped
  • 2 cloves garlic, crushed
  • 1/4 cup chopped chives
  • 10 sheets filo pastry
  • 1/4 cup (60ml) olive oil
  • 1 tablespoon poppy seeds

Method

  • Step 1
    Preheat oven to 180°C. Place sweet potato in a roasting pan. Roast for 50 minutes or until just tender. Allow to cool, then peel and place in a bowl. Using a potato masher, mash coarsely. Add feta, fennel seeds, chilli, garlic and chives. Season to taste with salt and pepper then mix gently to combine.
  • Step 2
    Lay pastry on a work surface and cover with a clean, damp tea towel. Working with 1 sheet at a time, cut pastry in half horizontally. Brush half 1 piece lengthways with oil. Fold in half lengthways. Place a heaped tablespoonful of sweet potato filling on right-hand bottom corner of pastry strip. Flatten slightly to form a triangular shape then fold diagonally across filling to other edge, to form a triangle. Continue folding to end of strip, retaining a neat triangle shape. Brush finished triangle with oil and sprinkle with poppy seeds. Repeat with remaining pastry, oil, filling and poppy seeds (note that each piece of filo makes two pastries). Pastries can be made up to 4 hours in advance up to this stage then covered and refrigerated in a single layer until ready to bake. Bake for 15-20 minutes or until golden. Serve.

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