Ingredients

• 400 grams feta cheese
• 20 sheets filo pastry
• 100 grams butter, melted
• ½ cup finely ground walnuts
• Sundried tomato and basil dip
• 150 grams sundried tomatoes in oil
• 2 teaspoon minced garlic
• 1 small tomato
• ¼ cup finely grated parmesan cheese
• ¼ cup finely sliced fresh basil

Method

1. Cut feta into 40 long thin pieces, each about 6cm long.
2. Cut the filo pastry sheets in half lengthwise and stack under a lightly dampened cloth. Brush each piece of filo with melted butter, sprinkle with a little of the ground walnuts and fold in half crosswise.
3. Place feta cheese at the top of the filo, fold over the edges and roll up to securely enclose the cheese. Place the rolls on a greased baking tray, brush with butter and sprinkle with sesame seeds. Repeat with remaining ingredients.
4. Bake at 190ºC for 15 minutes or until golden brown. Serve warm with the sundried tomato dip.
5. Sundried tomato and basil dip
6. Drain oil from the tomatoes and set aside. In a food processor or small blender put the sundried tomatoes, garlic and tomato and process, adding the reserved oil to make a smooth paste. You may need an extra 1-2 tablespoons of olive oil. Pulse in the parmesan cheese and basil and season with pepper.