Ingredients

• 3 red peppers

• 175g/6 oz watercress

• 225g/8 oz ricotta cheese

• 50g/2 oz toasted, chopped almonds

• 8 sheets filo pastry, thawed if frozen

• 30ml/2 tbsp olive oil

• salt and ground black pepper

Serves 8

Method:

1. Preheat the oven to 190C. Place the peppers under a hot grill until blistered and charred. Place in a plastic bag. When cool enough to handle, peel, seed and pat dry on kitchen paper.

2. Place the peppers and watercress in a food processor and pulse until coarsely chopped. Spoon into a bowl.

3. Mix in the ricotta and almonds, and season to taste with salt and pepper.

4. Working with one sheet of filo pastry at a time, cut out two 18cm/7 in and two 5cm/2 in squares from each sheet. Brush one large square at an angle of 45 degrees to form a star shape.

5. Place one of the small squares in the centre of the star shape, brush lightly with olive oil and top with a second small square.

6. Top with one-eight of the red pepper mixture. Bring the edges together to form a purse shape and twist to seal.

7. Place on a lightly greased baking sheet and cook for 25-30 minutes until golden. Serve immediately.