Filo Baked Feta with Grape Tabbouleh

Steps

1. Preheat oven to 180°C. Line an oven tray with baking paper. Pat whole 200g block of feta dry and slice into 2 thin slabs. To do this, lightly place your hand flat on top of feta and carefully slice through horizontally to make 2 thin slabs. Place 1 piece back in fridge for Thursday night’s lamb.
2. Lay 2 sheets of filo pastry on top of each other with the short side facing you. Brush with olive oil ensuring it is well covered. Place one piece of feta in the bottom middle of the filo and fold the sides over top to cover the cheese. Fold the cheese over and away from you until you reach the end of the pastry.
3. Brush filo pastry with olive oil and place on prepared tray seam side down. Bake filo parcel for about 20 minutes. Remove from oven, drizzle over honey and sprinkle over almonds (if using). Return to oven to cook for a further 5 minutes, until golden.
4. Bring stock and salt to the boil in a small pot. Once boiling turn off heat and add bulgur. Cover with a tight-fitting lid and leave to steam for 6-8 minutes, until grains are tender.
5. Halve grapes, finely dice tomato and onion (if using) and thinly slice spinach. Place all in a medium bowl along with cooked bulgur, lemon juice, remaining almonds and a drizzle of olive oil. Toss to combine, season to taste and set aside.
6. To serve, spoon grape tabbouleh onto a plate and top with filo baked feta. Sprinkle over mint leaves.