A crisp, golden pastry parcel filled with a vibrant mix of wild hedgerow greens, creamy feta and fresh lemon zest. Combining wild garlic, garlic mustard, dandelion greens, Herb Robert and three-cornered leek, these Wild Hedgerow Filo Parcels are packed with seasonal flavour and make a delicious addition to picnics, lunches or shared feasts. 🌿✨

Ingredients

Filling

• 1 large handful wild garlic, finely chopped
• 1 handful garlic mustard leaves, finely chopped
• Small handful dandelion greens, finely chopped
• Small handful Herb Robert, finely chopped
• Small handful three-cornered leek, finely chopped
• Zest of 1 lemon
• 200g feta cheese, crumbled
• Black pepper

Pastry

• 1 pack filo pastry
• 80–100g melted butter or olive oil for brushing

Method

1. Preheat oven to 180°C fan.
2. Finely chop all the wild greens and place into a bowl.
3. Add the lemon zest, crumbled feta, and a generous grinding of black pepper. Mix thoroughly.
4. Lay out one filo sheet and lightly brush with melted butter or olive oil.
5. Cut the filo lengthways into long strips.
6. Place a spoonful of filling at one end of each strip.
7. Fold repeatedly into triangles, continuing until the entire strip is wrapped into a parcel.
8. Place onto a lined baking tray seam-side down.
9. Brush the tops lightly with more butter or oil and add extra black pepper if desired.
10. Bake for 20–25 minutes until deeply golden, crisp, and fragrant.