This beautiful savoury snack recipe is courtesy of Gillian Tsiolkas. Serve with Whispering Brook Sparkling Shiraz


  • 1 box phyllo pastry

  • 2 medium sweet potatoes

  • 60g feta cheese, crumbed

  • 30g sliced black olives

  • 30g sundried tomatoes, thinly sliced

  • ¼ cup chopped fresh parsley

  • 40g lightly toasted pine nuts

  • ½ teaspoon dried oregano

  • 1 tablespoon Whispering Brook extra-virgin olive oil

  • Extra olive oil for brushing on pastry

  • 1 tablespoon Whispering Brook lemon myrtle infused olive oil

  • Salt and pepper to taste


  • 1.

    Preheat oven to 200C. Pierce each sweet potato several times with a fork. Place them on the middle rack on a piece of foil and bake until easily pierced with a knife and cooked through. 45 – 60 minutes. Remove from the oven and allow to cool. Scoop the flesh out of the skin, mash and set aside.

  • 2.

    Mix together remaining ingredients and add to sweet potato mash.

  • 3.

    Cut phyllo into 6cm strips length ways. Brush olive oil onto each strip. Spoon a heaped tablespoon of mix onto one corner and fold into a triangle.

  • 4.

    Bake at 180 C for 20 minutes or until golden.


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