Filo bundles full of black beans, sunny tomatoes and summer herbs

I've just finished writing a few recipes for UK TV Food. It's been a really lovely commission to do I think the results are super good. This is one of my favourites but perhaps it should be put into a one bowl, one tray category? 

The black beans are so elegant; they look like currency, all shiny and extravagant. 


Makes 4 large parcels

Prep Time – 20 minutes
Cook Time – 20-25 minutes


1 x 400g Black beans, washed & drained
60g Soft Bread crumbs
160g Sun blushed toms, roughly chopped + 2tbsp of the marinating oil 100g crème fraiche
½ tsp freshly grated nutmeg
4 tbsp flat leaf parsley, roughly chopped
100g Feta, crumbled
270g Filo (approx. 6 x sheets 50cm x 25cm)
75g butter, melted


1/ Preheat the oven to 200C, fan 180C, gas 6.
2/ In a large bowl combine the black beans, breadcrumbs and sun blushed tomatoes. Give everything a good stir before adding the tomato marinating oil and crème fraiche. Add the freshly grated nutmeg, parsley and feta. Season well and set aside.
3/ Cut the filo into roughly 12 x 25cm x 25cm squares. Brush one square with melted butter before sandwiching with a second square. Again brush the second square with butter before laying a third square on top. Finally brush this square with melted butter.
4/ Pile ¼ of the mixture into the center of the square and, using your hands, bring the pastry up and around the sides of the filling, partially encasing it.
5/ Brush any exposed edges with a little more melted butter and place on a baking sheet. Cook for 20-25 minutes until the filo is golden in colour. Serve with some fresh green leaves.

Tip – If your tomatoes don’t arrive with any marinating oil, just use olive oil.

Here is the link if you want to see the other recipes; 

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