1 tsp olive oil
1 red onion, finely diced
50g kale, trimmed, finely shredded
200g feta cheese
½ cup finely chopped herbs (parsley, chives, dill)
1 tbsp lemon zest
¼ tsp freshly grated nutmeg
2 free-range eggs
12 large sheets filo
75g butter, melted
1 tsp sesame seeds
⅔ cup yoghurt
¼ cup finely chopped mint
Zest and juice of 1 lemon
Lemon wedges, to serve
Preheat the oven to 190°C (170°C fan-forced). Line two baking trays with baking paper.
In a medium non-stick frying pan heat oil over medium heat and cook onion for 3-4 minutes, or until softened. Add kale and saute for 5-10 minutes, or until wilted. Set aside to cool.
In a large bowl combine kale mixture, feta, ricotta, herbs, lemon zest, nutmeg, and eggs. Season and stir well to combine. Take one sheet of filo, brush it with butter, then top with another layer of filo. Keep the rest under a damp tea towel to prevent drying out while you work. Make three bundles of three pieces of filo and then cut in half to form rectangles. Brush with butter and place cheese mixture in the centre of the rectangles. Then fold up into a pastie shape by folding and crimping the edges of the parcel to seal and make it into a half-moon shape – brushing outside with butter. Brush with a little melted butter and fold upwards. Continue folding, across then up, until you reach the end of the pastry.
Repeat with the rest of the filo, filling until you have six triangular parcels. Brush with a little more butter, sprinkle with sesame seeds and place on prepared baking trays. Bake for 20 – 25 minutes or until golden and crisp. Allow to cool slightly.
Meanwhile, in a small bowl combine yoghurt, mint, lemon zest and juice. Season.
Serve pasties with mint yoghurt and lemon wedges.