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Olive, basil & parmesan slice

Method

  • Line a baking tray with baking paper and place a pastry sheet on top. Then brush with melted butter, top with another pastry sheet and brush again with butter.
  • Then scatter half the olives, parmesan and basil on top. Gently press another pastry sheet on top, brush with more butter and sprinkle with the remaining olives, parmesan and basil. Top with another pastry sheet, brush with more butter and sprinkle with extra cheese. Cover with the remaining pastry and very lightly brush with butter. Refrigerate for about 10 mins.
  • When ready, preheat oven to 155°C fan forced (175°C normal).
  • Then cook the slice in the oven for about 10-15 mins until golden brown and crispy. Allow to cool a little, cut into large squares and serve with a simple green salad on the side. 
  • Cameron Cox - Melbourne pastry chef

Ingredients

  • 5 filo pastry sheets, trimmed
  • 120 gm unsalted butter, melted
  • 20 pitted black olives, chopped
  • 100+ gm freshly grated parmesan
  • 10 fresh basil leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm