Makes: 8 (serves four as a main, eight as part of a mezze platter)
200g Feta cheese
A handful of mint leaves, finely chopped
Freshly ground black pepper
4 sheets of filo pastry (about half a pack)
50g butter, melted
Preheat the oven to 190C.
Crumble the Feta into a bowl, stir in the mint leaves, pepper and 1 egg.
Flour your worktop (counter) or board and lay a sheet of pastry out flat. Brush with melted butter then cover with a further sheet of pastry. Cut into four squares and spoon the filling into the centre of each square (one desert spoon should be enough). Brush the edges of the square with butter and fold the bottom-left corner up to the top-right corner, to create a triangular parcel. Press the edges together around the filling and trim, if necessary. Repeat with the rest of the pastry and filling.
Place your eight parcels on a baking sheet (grease with butter if not non-stick) and brush each pastry with egg.
Bake for 15 minutes.