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Print this Recipe    Asparagus Cheese

Savoury Filled Pies

225g / 8 oz package phyllo pastry
90 g / 3 oz butter, melted
225 g / 8 oz sprue (thin asparagus)
120 g / 4 oz feta cheese
140 g / 1/4 pint plain yogurt
2 eggs, beaten
3 sprig onions, finely chopped
15 mL / 1 Tbsp chopped mint
salt and pepper

Use a patty tin with 12 spaces or use 12 ramekin dishes. Cut the
pastry in squares large enough to fill the pans or dishes, with
enough to overlap the tops by about 2.5 cm / 1 inch. Layer 3 sheets
of pastry, each brushed with melted butter. Cut into 7.5 cm / 3
inch squares, turning each slightly to make frilled edge. Carefully
push the pastry into buttered patty tins or ramekins and keep
covered while preparing the filling. Cut the sprue into 2.5 cm /
1 inch pieces, leaving the tips whole. Cook in boiling salted
water until just tender. Rinse under cold water and allow to drain
completely. Mix together thoroughly the cheese, yogurt, eggs,
onions, mint, salt, and pepper. Stir in the drained sprue and fill
the pastry to within 1.25 cm / 1/2-inch of the top. Bake in a
preheated 190C/375F/Gas Mark 5 oven for about 25 minutes or until
the pastry is crisp and golden and the filling is set and risen.
Allow to cool for about 10 minutes and then remove to a serving


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