The delightful combination of asparagus and fetta with a lemon zest kick forms the basis of the tasty filling for a golden, crispy puff pastry filo. Perfect as a light lunch or the main element of dinner.
Ingredients 1 sheet puff pastry defrosted
1 tin asparagus spears drained, squeeze moisture out and chop
Half block goat's fetta cheese crumbled
1 small onion chopped finely
Zest of half a lemon
Squeeze of lemon juice
1 tablespoon of fresh dill or 1 teaspoon dried dill
Pepper to taste
Preheat the oven to quite a hot temperature 200-220 degrees.
To prepare the filling combine the asparagus, feta, onion, lemon zest, lemon juice, dill and pepper in a bowl - use your hands for the best combining technique.
Cut the pastry sheet in half diagonally to create two triangles and place on a greased oven tray.
Split the filling into two portions, place on one side of the pastry, fold pastry to cover the filling
Use your fingers to fold the sides over and pinch down the pastry to enclose the filling
Bake for 25-30 minutes until the pastry is golden and crispy. Serve with vegetables or salad.