00:00:02feta phyllo pies first of all you need
00:00:06to take your pastry out of its pack and
00:00:09lay it next to where you’re going to be
00:00:11working on a cool surface now phyllo is
00:00:15very thin and very very delicate and it
00:00:19dries very quickly and when it dries it
00:00:21goes brittle and then you can’t bend it
00:00:23or use it because it cracks so the best
00:00:25thing I do take it out of the fridge
00:00:27take it out the pack lay it on your work
00:00:29surface and cover it with a cloth
00:00:34now this cloth I’ve rinsed it in cold
00:00:36water and wrung all the moisture on it –
00:00:38it’s just damn it’s not wet it’s just
00:00:39damp and I’ve covered the pastry with it
00:00:42and it keeps it moist and keeps it from
00:00:44drying out so that’s an important tip
00:00:48right now I’m going to make the filling
00:00:50so I’m taking my little Bowl in goes my
00:00:54feta cheese oil we want two tablespoons
00:01:14runny honey four teaspoons
00:01:23don’t ask me super exact with this
00:01:38Oh
00:01:41and two teaspoons of dried oregano
00:01:53just scrape all the rest of honey off
00:01:56there I know there’s a lot together
00:02:10maybe not that fine
00:02:13right and I’m going to put all all this
00:02:16other ingredients to the side and the
00:02:18filling I’ve just made to the side I’ve
00:02:22got my pick time ready
00:02:24olive oil ready and the pastry brush
00:02:26ready because as soon as we take the
00:02:28field pastry out we don’t want to be
00:02:30waiting around because it’s going to be
00:02:31drying all the time so take my first
00:02:35sheet
00:02:41lay on my board cover it back up you
00:02:46must remember to do this otherwise it
00:02:47will start drying brush very lightly the
00:02:55bit of olive oil
00:03:02you just want it very lightly brush
00:03:04knock knock damn weather oil sprinkle
00:03:07with a few time wings
00:03:17I’m gonna just put another sheet or feel
00:03:21on top
00:03:28just like that okay I’ll cut it down the
00:03:34middle with sharp knife
00:03:44and that’s the pastry ready to put the
00:03:47pie filling on
00:03:52here’s my filling I’m gonna take a small
00:03:56spoonful pop it on the middle and one of
00:04:02my pastry sheets maybe a couple more
00:04:06bits
00:04:10shape it roughly into a rectangle like
00:04:14that
00:04:14doesn’t that be super accurate roughly a
00:04:16rectangle I’ll do the other one I’m
00:04:19sitting here
00:04:35No
00:04:37first a rule aside a bit like wrapping a
00:04:41present less all the sides into pastry
00:04:47meets in the middle take the bottom up
00:04:52and the top down
00:04:56there’s parcel one
00:05:00same thing with parcel to base we should
00:05:05meet in the middle
00:05:09brought them up
00:05:11top-down
00:05:15now here I got baking sheet I’ve just
00:05:18rubbed with a tiny bit of oil so nothing
00:05:21sticks to it I’m gonna lift paisan
00:05:34and the side with a seal I’m gonna put
00:05:36underneath so the weight of the
00:05:39ingredients holds it closed and when you
00:05:42made all of them brush with a little bit
00:05:46of oil and pop in the oven
00:06:02you
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