Filo Crackers
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Prep Time
15 MINS
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Cook Time
12 MINS
- KCals 90
- Carbs 9.4G
Ingredients
- 4 sheets of filo pastry around 45 x 24 cm each
- 10 g fresh basil leaves
- 10 g pine nuts
- 25 g sun dried tomatoes in oil drained and finely chopped
- 100 g cooked turkey skin removed and finely chopped
- 1/4 tsp garlic granules
- 20 g Parmesan cheese finely grated
- 1/2 tsp lemon zest finely grated
- 85 g fat free Greek yoghurt
- salt and pepper to taste
- 1 egg beaten, to glaze
Instructions
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Preheat the oven to 160ºC.
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Place the basil leaves and the pine nuts in a mini food processor or chopper, and blitz until fine. Alternatively, chop very finely with a sharp knife. Scrape into a small bowl.
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Stir in the sun dried tomatoes, turkey, garlic granules, Parmesan cheese, lemon zest, yoghurt and season to taste with salt and pepper. Mix well until completely combined and a stiff mixture has formed.
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Lay two pastry sheets out next to each other. Place a second sheet on top of each to make two double layered sheets. Cut each sheet into 6 rectangles, approx 15 x 12 cm, making a total of 12 rectangles.
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Divide the filling mixture between each filo pastry rectangle, placing it down the middle but leaving approx 2 cm at each end.
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Brush egg down one long edge, then roll up, and crimp the ends with your fingers to seal and make 'crackers'.
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Place a sheet of baking parchment paper on a baking tray. Carefully place the filo crackers on the tray, seal side down.
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Carefully brush all over with egg and place in the preheated oven for 10 - 12 minutes, or until golden.
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Leave to cool a little on the tray then transfer to a serving plate and serve warm.