INTO THE FOLD
FETA & HERB FILO TART (COVER RECIPE)
SERVES 8
8 sheets (about 200g) 40cm x 30cm filo pastry
45g unsalted butter, melted
1/2 cup (100g) feta, drained, crumbled
2/3 cup (50g) finely grated pecorino 2 tbs each roughly chopped flat-leaf parsley, tarragon leaves and mint 4 eggs
3/4 cup (180ml) double cream
1/2 cup (125ml) milk
Preheat the oven to 200°C. Brush one of the
