PHYLLO CHEESE STRIPS

Ingredients

6 sheets phyllo pastry 3 Tbsp olive oil, to drizzle 1 free range egg, lightly beaten 3 tbls sesame seeds, to garnish 100 g plain greek style feta, crumbled 160 g parmesan cheese, grated, plus extra for dusting 100g soft goat's cheese (chevin or chevre) 1 x 250 g tub mascarpone, for serving

Cooking Instructions

Preheat the oven to 190°C. Sandwich 2 sheets of phyllo pastry with olive oil. Cut in half lengthways. To make the cheese paste, mash: feta, Parmesan, chevin and mascarpone together in a bowl. 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.

a crack of black pepper to taste

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