Feta cheese, peppers and spinach wrapped in filo pastry

Ingredients

• 3 mixed peppers, deseeded and roughly chopped
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• Large handful spinach leaves
• 250 g feta cheese
• Dried oregano, to taste
• 270 g filo pastry
• Rocket leaves
• Tomberries
• Capers
• Peppercress
• Pistachios, lightly crushed
• Balsamic glaze

Method

1. Heat the oven to 180°C (gas 4). Toss the chopped peppers with the olive oil and seasoning, then grill until slightly softened.
2. Pulse the peppers with the spinach, feta and oregano in a food processor to make a coarse filling.
3. Cut the filo into squares and layer them two sheets thick. Add the filling, fold into triangles and seal the edges. Transfer to a baking sheet.
4. Bake for 10–15 minutes, until crisp and golden. Serve with the rocket, tomberries, capers, peppercress and pistachios, finished with balsamic glaze.