John Myers
Ingredients for 1 servings:
- 10 sheets of filo pastry, approx. 30 x 30 cm
- 200 g feta cheese
- 200 g sour cream
- 20 slices of bacon
- 2 egg whites
- 160 g green olives, pitted, seasoned
- Salt
Instructions
Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes
spicy finger food, makes 40 pieces
Blend the feta and sour cream in a blender until smooth. Roughly chop the olives and mix into the mixture. Shake the egg whites in a shaker with a little salt until evenly liquid. Keep the bacon strips handy. Cut the filo sheets into quarters using a pizza cutter, preferably all at once. Brush all four sides of the four top squares with the egg white. Place a heaping 14 g (a heaped teaspoon) of the filling in the center of each square and join the corners of each square to form a pouch. Split a strip of bacon lengthwise and tie each pouch with it. Place the pouches on a baking sheet lined with baking paper and bake at 180°C (convection oven) for 15 minutes. Work quickly, as filo dough dries out quickly and then breaks! The dough is also known as yufka or jufka. Be sure to let it cool. The pouches will then be easier to separate from the base.
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