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Olive Purses
Ingredients
1 package of KANAKI FILO Pastry
150g olive paste
1 tsp chard, washed and finely chopped
1 bunch mint, washed and finely chopped
1 bunch dill, washed and finely chopped
1 bunch spring onions, washed and finely chopped
3 tsp black sesame seeds
2 tsp oregano
Olive oil for brushing
8 sheets of phyllo or country-style pastry
Preparation - Steps
Preparing the Filling:
Heat a little olive oil in a pan over medium heat.
Sauté the chard and spring onions until they soften and the liquids evaporate.
Transfer the mixture to a bowl and add the olive paste, mint, and dill. Mix well.
Assembling the Purses:
Lay out one sheet of pastry and brush it with olive oil.
Fold it in half to create a more stable base.
Place ½ cup of filling in the center of the sheet.
Bring the four corners together at the top and twist slightly to form a purse shape.
Baking:
Brush the surface of the purses with olive oil and sprinkle with black sesame seeds and oregano.
Arrange them on a baking tray lined with parchment paper.
Bake in a preheated oven at 170°C (340°F) for about 25 minutes, or until golden brown.
Serving:
Allow the olive purses to cool slightly before serving.
Enjoy them warm or at room temperature!