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  • 6 phyllo pastry sheets
  • 3 T olive oil
  • 1 free-range egg, beaten
  • 3 T sesame seeds
  • For the cheese paste, mash together:
  • 100 g feta, crumbled
  • 160 g Parmesan, grated
  • 100 g chevin
  • 4 T mascarpone
  • Freshly ground black pepper, to taste

Preheat the oven to 190°C.

Sandwich 2 sheets of phyllo pastry with olive oil. Cut in half lengthways.

Spread a third of the cheese paste on one half. Cover with the other half, pressing down to seal.

Slice into strips. Place on a baking sheet lined with baking paper. Brush lightly with beaten egg and sprinkle with sesame seeds. Repeat until you have used all the pastry.

Bake until golden and crisp – about 8 minutes, but start checking after 5 minutes to ensure they don’t overcook.

For more fabulous phyllo pastry recipes, click here.


Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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