This Greek dish can be made as a giant version serving 6 to 8 people, but we like to do individual versions. They work well with tomato or apple chutney or slices of apples, as they are quite rich, and go well with a little light green salad

1 x 180g packet of feta cheese

1 x 300g carton of cottage cheese

2 heaped tablespoons chopped parsley (flat or curly)

Zest and juice of 1 lemon

1 finely grated red onion

1 - 2 packs of Filo pasty

Eggwash (an egg and a similar volume of water whisked a little)

2 tablespoons of sesame or poppy seeds

Light olive oil

• Soak the feta in lemon juice for an hour

• Drain feta and set aside lemony juice

• Mix feta with cottage cheese, parsley, lemon zest and grated onion. Add pepper and lemony juice to taste, but don’t let the mixture become too wet or it’ll tear the pastry if doing baby versions

• Put oven on at 200C/Gas mark 7

• For baby kremys use scissors to cut Filo into 15cm squares. Arrange 6 squares on top of one another, rotating their corners a little. Brush each sheet with a little olive oil as you pile them up. Place a blob of the cheesy mixture in the centre, about a heaped teaspoonful, then gather the corners of the squares up into one blob, using oily fingers to pinch them together

• For a big dish, use whole sheets, layering 6 at a time, oiled with layers of the cheesy mixture like a lasagne

• Eggwash with a pastry brush, sprinkle with seeds

• Put straight into the heated oven

• The baby ones take 18 to 12 mins, the large dish 40 or 50. It’s cooked when the pastry is browned and crispy