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Crispy Filo with Yoghurt
Ingredients
  • 50 g butter
  • leaves Small bunch of thyme only
  • 75 g Parmesan or pecorino cheese
  • 4 sheets of filo pastry each trimmed to a large square
  • olive oil for frying
  • Freshly ground black pepper
  • subheading: TO SERVE:
  • 250 g Greek or thick yoghurt
  • 2 tbsp runny honey
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