Dolmades

(Makes 24)

Olive oil
1 large onion, finely chopped
1 clove garlic, crushed
100 g cooked rice
100 g crumbled feta cheese
2 tbsp currants
2 tbsp chopped almonds
1 tbsp chopped fresh mint
1 tbsp chopped fresh thyme leaves
Ground black pepper
6 sheets filo pastry
1 egg white

Heat one tablespoon of oil in a pan, add the onion and cook until starting to soften, then add the garlic and fry for a minute more. Transfer to a bowl and let it cool, then stir in the rice, cheese, currants, almonds and herbs. Season with black pepper and mix well.

Unroll the pastry, use one sheet at a time and keep the rest covered with a damp cloth to prevent them drying out. Lay one sheet onthe work surface and brush lightly with oil.

Cut the pastry lengthways into four strips. Put a heaped teaspoon of the filling on the side of one end and flip the other side of the pastry up and over to make a small triangle.

Fold it over and over again along the length of the strip until you end up with a little triangular packet. Seal the end with a dab of egg white and put it on a lightly oiled baking sheet, seam side down. Repeat with the rest of the pastry and filling. Preheat the oven to 190ºC and bake the pastries for about 15 to 20 minutes or until crisp and brown. Serve warm with a minty yoghurt dip.