Pea and feta swirls recipe

Method

1. Boil the peas for 5 mins and drain well. Leave to cool slightly before crushing with a masher or a fork. Mix in the soft cheese, a couple of twists of black pepper before gently folding in the crumbled feta. Set aside.
2. Whisk together the olive oil or melted butter and the yogurt in a bowl.
3. Preheat the oven to gas 6, 220°C, 200°C fan and line a baking tray with baking paper.
4. Cover the sheets of filo pastry with a damp tea towel to prevent them drying out. Lay one sheet of filo on the work surface with the long edge towards you, then brush liberally with the yogurt mixture. Spread a sixth (approx. 125g) of the pea mixture in a line, 2cm in from the long edge of the filo sheet. Starting at this edge, loosely roll into a log, and then into a swirl. Put on the tray and cover with another damp towel while you repeat with the rest of the pastry and mixture.
5. Once all the swirls are on the tray, brush with any remaining yogurt mixture, scatter with pumpkin seeds, and bake for 25-30 mins or until golden brown and crispy.
6. Make the dip by combining the yogurt, chopped mint and lemon juice, with some seasoning. Serve alongside the pastry spirals with a mixed leaf salad.

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