• Pre-heat the oven to 180°C fan.

Whipped Feta

• In a food processor bowl or blender combine the feta and yogurt, blitz until very smooth, scraping down sides as necessary. Add the olive oil and stir to incorporated. Pour into a bowl and cover until needed.

Nettle Parcels

• Remove any stalks from the nettles wearing rubber gloves. Have a saucepan ready with boiling salted water on the hob. Drop the nettles in and boil for 30-60 seconds. Drain and run under cold water. Squeeze out all the excess water. You'll be left with approximately a handful. Place on a wooden board and chop. Set to one side until needed.
• Heat a medium saucepan with the olive oil, add the cumin and fry on medium for a minute or two. Add the sliced onion and saute for 5 minutes with the lid partially on until soft and without colour. Add the garlic and continue to cook for 2-3 minutes on medium low. Now add the pimenton, chopped dates and nettles, then stir and saute for a few minutes longer. Add a little extra olive oil if the mixture seems dry. Season to taste with salt and pepper. Remove from the heat and add the pine nuts. Cool.
• Melt the butter, brush a sheet of filo and cut it lengthways into 3 or 4 strips. Put a teaspoon of the mix at the bottom of each strip and fold each over diagonally to make a triangle, then continue to fold over and up the length of the pastry. Repeat with the remaining filling and pastry. Arrange the parcels on a baking sheet and brush the tops with more butter. Sprinkle with sesame seeds. Bake for 16-18 minutes, or until they’re golden brown.
• Serve warm with whipped feta.