Turn oven on to 190°C.

Finely chop the pepper and add crumbled feta cheese.

Add the beaten eggs, yoghurt, chopped spring onions, chopped mint, salt and pepper.

Melt the butter over a low heat until just liquid.

Cut the pastry into 80mm squares.

Layer 3 sheets with butter. Spoon a teaspoon full of mixture into the centre of the squares: Fold over to form a triangle, sealing the edges and then pull up the edges and twist to form a small "parcel".

Transfer the pastry to a baking tray.

Paint the top layer with butter.

Bake until the pastry turns golden brown.