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Cheese and sun-dried tomato parcels
by
Agalou Evagelos,
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- 100g gruyere cheese
- 100g feta cheese
- 100g filo pastry
- 30g sun-dried tomatoes
- 10g fresh basil
- Freshly ground pepper
- 20ml olive oil
Cut the cheeses into cubes and prepare three sheets of filo pastry, brushed with olive oil.
Lay the sheets of pastry out on a flat surface and place the cheeses, the sun-dried tomatoes and the basil on top.
Sprinkle with freshly ground pepper and wrap up into an envelope shape. Deep fry and serve hot.
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