Cheese and sun-dried tomato parcels

by Agalou Evagelos,

  • 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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