1. Blend the peppers, feta, oregano, pepper, and oil together in a food processor.
2. On a surface lightly sprinkled with flour, roll out a piece of pastry dough with a rolling pin to form a square 5 mm (¼ in.) thick. Repeat with second piece of pastry.
3. Combine the red pepper and feta mixture with the green onions in a bowl. Spread mixture evenly over pastry square. Cover with the second pastry square and gently pinch the edges to seal.
4. Cut the stuffed pastry square in half, and then into strips 1 cm (½ in.) wide by 8 cm (3 in.) long. Twist each strip several times. Place twists on a baking sheet lined with parchment paper. Cover and place in freezer for 30 minutes to firm up the pastry.
5. Meanwhile, preheat the oven to 190°C (375°F).
6. Bake the twists for 20 minutes or until golden brown and crispy, being sure to turn them over midway through baking.

Chef’s secret 

For quick, savoury hors-d’œuvres, freeze baked twists directly on a baking sheet once they have cooled for 30 minutes. Transfer them to a resealable plastic bag and store in the freezer for up to 2 weeks. Reheat from frozen.