INGREADIENT

• 2 sheets puff pastry
• 1/2 cup fetta grated
• 1/4 cup parmesan grated
• 1 egg
• 1 tbs pine nuts
• 1 tbs basil pesto

Direction

1. Combine feta, Parmesan, egg, pinenuts and basil pesto. Mix well to combine.
2. Spread evenly onto one of the pastry sheets. Top with the other pastry sheet and press together firmly.
3. Using a sharp knife cut in half, then cut each half into 8 strips.
4. Twist each strip a couple of times and place onto baking tray.
5. Bake at 220C until golden and crisp.