Add the feta, ricotta salt and pepper and mix with a fork, mashing to break down any large pieces.
Lay a sheet of filo pastry on a piece of baking paper. Keep the rest of the pack wrapped so that it doesn't dry out.
With the filo sheet positioned vertically to you, cut into threes vertically and in half horizontally to give six strips, then put a spoonful of mixture at the bottom of each strip.
Fold the corner of a strip up to create a triangle over the top of the mixture. Keep flipping the triangle over, moving up the strip. When you get to the end of the strip, dab with a little olive oil to help seal and leave seam-side down on the baking paper.
Repeat until you have 6 triangular parcels.
Spray or brush the pastries sparingly with olive oil.
Repeat with the second sheet of filo to use up the rest of the filling. Slide the papers onto two baking trays.
Bake your 12 feta pasties for 15 - 20 minutes until golden brown.
Video
Notes
I like quite a thin layer of filo on my feta pastries, so I make six per filo sheet but if you'd like a more generous, crunchy set of filo layers to each pastry, simply use a full length strip of filo for each triangular parcel.