Tiropities of Westhaven Cows Fetta, caramelised onion and semi dried tomato:
Paul Herbig (12 appetisers sized portions)

Ingredients

• Cooked spinach (chopped) 100g
• Westhaven cows fetta (crumbled) 100g
• Caramelised onion 50g
• Semi dried tomatoes (diced) 25g
• Nutmeg
• Sea salt/pepper
• Filo pastry 10 sheets
• Butter melted 200g

Method

• Sauté off the bacon in a little oil, drain and mix with other ingredients, season.
• Allow 2 sheets for each triangle and brush between with plenty of melted butter.
• Cut the pastry into 3 even strips and place a small amount of mixture on the top of each triangle.
• Once folded, bake at 200°C for 10 minutes and serve.
• Delicious with spiced tomato chutney.