Feta and Dill Filo Boats

Cook time 1 hour
Servings 20


10 sheets of filo pastry
1 ½ tbsp black sesame seeds
50g butter, melted


200g Greek feta, crumbled
50g cheddar, grated
3 tbsp crème fraiche or sour cream
3 sprigs of dill, finely chopped
Zest of ½ lemon
Pinch salt
Pepper to taste

Feta and Dill Filo Boats


Pre heat the oven to 180°C and line a tray with baking paper.

Combine all of the filling ingredients in a large bowl.

Working with one piece of pastry at a time, brush with melted butter and then cut in half diagonally to form two triangles. Begin to roll up the unfilled longer side, about 3/4 of the way up, leaving an 8cm border at the top. Bend and gently gather the two rolled edges so they join and overlap and the fillo forms a boat-like shape. Wrap the tip of the triangle around the seam to fasten. Fill the boat cavity with 1 ½ tablespoons of filling. Brush the edges with more butter and sprinkle over black sesame seeds. Place on the prepared tray and repeat the process.

Bake in the oven for 25-30 minutes or until golden brown.