Instructions

Follow the steps and taste along the way.

1. Cook the peas

   Add the peas to a pot with 700 ml of boiling water and cook for 3 minutes. Drain them, let them drain thoroughly and cool for a few minutes; pat the surface dry so the filling is not watery.

   

2. Make the pea filling

   Roughly mash the peas with a fork, leaving some whole pieces visible. Stir in the goat cheese, egg, mint, lemon zest, 5 ml of lemon juice, 1 g of salt and the black pepper.

   

3. Shape the cups

   Preheat the oven to 190 °C. Cut each sheet of filo pastry into 4 squares. Place three squares of pastry into each well of a 12-cup muffin tin, lightly brushing each with olive oil; leave the corners sticking out. Prepare 8 cups and leave the remaining wells empty.

   

4. Fill and bake

   Divide the pea mixture among the cups. Bake at 190 °C for 18–20 minutes, until the pastry edges are golden and the center of the filling is firm. Leave the cups in the tin for 5 minutes, then carefully remove them.

   

5. Finish the yogurt dip

   Stir the yogurt together with the remaining 10 ml of lemon juice and 1 g of salt. Serve with the cups while they are still warm and the pastry is crisp.