INGREDIENTSfor 4 food lovers
Prep 45 min
Cooking Time 10 min
120 g Feta PDO
4 sheets Filo pastry
1 courgette
1 aubergine
1 red onion
1 yellow pepper
5 cl olive oil
Table salt, pepper
THE STEPS
Preheat griddle to 240°C.
Wash and peel vegetables and chop finely.
Oil the hot griddle with olive oil and grill chopped vegetables. Season with table salt and pepper.
Add peeled, finely chopped garlic.
Cook for 5 minutes, remove from the griddle and leave to cool.
Meanwhile, dice Feta.
Cut the filo pastry into 5 centimetre wide strips. To make the samosas, lay a strip of pastry on worktop, put a spoonful of the confit vegetables on the edge, add a few cubes of Feta then fold into even triangles.
Lower heat of griddle to 200°C.
Cook samosas 3 minutes either side until golden brown.
Serve hot with a rocket salad seasoned with olive oil.