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Filo pastry parcels with gbejna and sun-dried tomatoes


  • 1 packet filo pastry
  • 1 white gbejna
  • 100g ricotta
  • 20g sun-dried tomatoes
  • 1 tsp nutmeg
  • 2 tbsp chopped parsley
  • Salt and pepper


Combine all the ingredients and blend thoroughly. Open the filo and cut in 7cm strips, in twin sheets. Scoop a lump of the mix on each strip and fold in a samosa, sealing the edges with melted butter. Shallow fry or bake until golden brown.

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