- 9 ounces corn
- 4 ounces feta cheese
- 1 egg, beaten
- 2 tablespoons heavy or whipping cream
- 1/2 ounce Parmesan cheese, grated
- 3 scallions, chopped
- 8-10 small sheets filo pastry
- 4 ounces butter, melted
- freshly ground black pepper
Preheat the oven to 375 degrees and butter two muffin pans.
If using fresh corn, strip the kernels from the cob using a sharp knife and simmer in a little salted water for 3 minutes until tender. Crumble the feta cheese into a bowl and stir in the corn. Add the egg, cream parmesan cheese, scallions and ground black pepper. Stir well.
Take one sheet of pastry and cut it in half to make a square . (keep the remaining pastry covered with a damp cloth to prevent it drying out.) Brush with melted butter and then fold into four, to make a smaller square (about 3 inches). Place a heaped teaspoon of mixture in the center of each pastry square and then squeeze the pastry around the filling to make a “money bag” casing. Continue making pastries until all the mixture is used up. Brush the outside of each “bag” with any remaining butter and then bake in the oven for about 20-25 minutes until golden. Serve hot.