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Cheesy filo broomsticks
Makes: 24
Prep time: 20 minsTotal time: 
Recipe photograph by Karen Thomas
Cheesy filo broomsticks
Makes: 24
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
115Kcal
Fat
7gr
Saturates
3gr
Carbs
9gr
Sugars
1gr
Fibre
0gr
Protein
4gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 tbsp olive oil
- 2 medium onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp finely chopped rosemary, plus small sprigs
- 100g day-old white bread
- 50g shelled pistachios or blanched almonds
- 200g feta cheese, finely crumbled
- 1 medium egg, beaten
- 6 large sheets filo pastry, defrosted (about 270g)
- 100g melted butter
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
Step by step
Get ahead
Make to the end of step 3, then open-freeze on a tray lined with baking paper. Once frozen, store in an airtight container in the freezer for up to 1 month. Bake from frozen at 200°C, fan 180°C, gas 6, for 18-20 minutes.
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Heat the oil in a frying pan, add the onion and gently cook for 10 minutes until softened. Stir in the garlic and chopped rosemary, and cook for a further minute. Transfer to a bowl and set aside to cool for 10 minutes.
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Whiz the bread and nuts together in a food processor to make fine crumbs. Add to the cooled onion mixture along with the feta and beaten egg. Season and mix well.
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Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the filo pastry and cut the stack of filo sheets into 4 rectangles. Separate the sheets and brush a rectangle with melted butter. Take a scant tablespoon of the cheesy filling and roll it into a cigar shape. Place along 1 short edge of the rectangle, leaving a 2cm border at the end and sides. Roll up, folding in the sides to enclose the filling. Place on a baking tray lined with baking paper. Repeat until you have 24 filo rolls. Brush each with any remaining butter and sprinkle with the mixed seeds.
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Bake for 12-15 minutes until golden brown and crisp. Cool on a wire rack. Tuck a rosemary sprig into the end of each filo roll for a broomstick effect. Serve at room temperature or, if you prefer to serve them warm, they can be reheated on a baking tray at 160°C, fan 140°C, gas 3, for 8 minutes, without the rosemary sprigs in place.