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- 1 pkg phyllo dough
- 300 g halloumi, grated
- 300 g Feta cheese, crumbled
- 100 ml mint or basil
- 2 eggs
- 2 tbsp milk
- Olive oil butter:
- 50 ml olive oil
- 50 g butter
Whisk together eggs and milk. Stir in the mint, the grated halloumi and the crumbled feta cheese.
Divide the filo pastry sheets into five strips, about nine cm wide, brush them with olive oil mixed with butter. Add some of the filling in one short end and fold into a triangle.
Place all the canapés in a greased ovenproof dish and brush with the olive oil & butter mix. Bake for 20-25 minutes at 200 degrees.
TIP: Freeze the canapés in foil before baking and you can cook them another time. Take them directly from the freezer and bake without defrosting for 30-35 minutes at 180 degrees.
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