In this monthly column, @alexandradudley shares delicious recipes for chic entertaining. This time, it’s a simple, late-summer starter inspired by a Greek holiday... INGREDIENTS 2 sheets of filo pastry 200g of feta cheese Olive oil 1 heaped tbsp of rose harissa paste (preferably Belazu) About 1 tbsp of good quality tahini 1 tsp (or more) of runny honey 1 good pinch of toasted sesame seeds METHOD Preheat your oven to 200°C Fan. Using a pastry brush (or clean paint brush) brush one sheet of filo pastry with olive oil. Combine the harissa with a tablespoon of oil to loosen. Spread half onto the filo about an inch from the edge in the rough shape of the feta. Top with the feta and spread the remaining harissa on the feta. Fold in the short sides then brush the length of the filo with olive oil before folding the feta on itself to create a parcel. Place the feta at the short end of the filo about an inch from the edge. Fold in the short sides then brush the length of the filo with olive oil before folding the feta on itself to create a parcel. Brush another sheet of filo with olive oil, place in the feta parcel and repeat the folding process. Brush the feta parcel with olive oil, transfer onto a baking tray and bake for 20 minutes until crisp and golden. Transfer onto a serving plate using a spatula. Drizzle with the tahini and honey and sprinkle over the sesame seeds. Enjoy while warm.