- 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.