Pastries with Feta Cheese Filling and Tomato Dipping Sauce
Ingredients
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Melt the butter.
For the filling, mix the crumbled feta cheese, Gruyere, beaten egg and herbs well and season with pepper. Brush the sheets of filo dough with butter. Cut with kitchen scissors into strips about 20 x 7 cm (approximately 8 x 3 inches). On one end of each strip, place about 1 tablespoon of filling and fold the strip into triangles around the filling. Place the pastries on a baking sheet lined with parchment paper, brush again with butter and bake until golden on the middle rack of the preheated oven for 15 minutes.
Meanwhile, blanch the tomatoes in boiling water briefly, drain, then remove the skin. Cut the tomatoes into quarters, remove the seeds and cut into small cubes. Peel the onion and finely chop. Mix with the anisette, basil and oregano in a bowl. Season with salt, pepper and sugar and serve with the cheese pastries.
