We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
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.
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.
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.
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.
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.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our