2 Odysea preserved lemons, blitzed or finely chopped
1 egg, lightly beaten
3 tbsp za’atar; extra to finish
For the dip
3 tbsp full-fat natural yogurt
1 tbsp chilli paste
Preheat the oven to 200C/180C fan/Gas 6.
Unroll the pastry on to a baking tray, leaving the baking paper it is wrapped in underneath. With a longest edge closest to you, use a sharp knife to slice the pastry sheet in half top to bottom.
In a bowl whisk together the feta, crème fraîche, chilli paste, chilli flakes and blitzed preserved lemons until combined. Spoon the mixture on to one of the cut pastry sheets and spread it out evenly using the back of the spoon. Place the other half of the pastry on top, and cut the pastry sandwich, top to bottom, into 2.5cm strips to give 4-6 strips altogether.
Holding both the top and bottom of each filled pastry strip, turn one end a couple of times, until you get the signature twist. Return each twisted strip to the lined baking tray.
Combine the beaten egg and the za’atar in a bowl to create a wash. Brush the strips with the wash, then bake for 25-30 minutes, until crisp and golden brown.
While the twists are baking, make the dip by simply mixing together the yogurt and the chilli paste in a bowl.
Remove the twists from the oven and then finish with an extra dusting of za’atar. Serve with the dip alongside.
Recipe from Taste & Flavour by Ryan Riley and Kimberley Duke, available to order or download for free from lifekitchen.com
Zeen is a next generation WordPress theme. It’s powerful, beautifully designed and comes with everything you need to engage your visitors and increase conversions.