Filo triangles recipe
Filo, or phyllo, is Greek for ‘leaf’, and it’s no wonder this papery pastry is named such. Filo pastry is made of flour and water. Don’t feel restricted by these fillings—experiment with leftovers (such as bolognese: messy but yum!), or jam and cream cheese. You can freeze some of them after you’ve rolled them—then, when you need a snack, just pop a few in the oven, bake and devour.
Makes 24.
Ingredients
- 115 g ricotta cheese
- 65 g feta cheese
- 2 handfuls baby spinach leaves, roughly chopped
- 2 eggs, lightly beaten
- 1 generous pinch of freshly grated nutmeg
- 8 sheets filo pastry
- 100 g butter, melted
- 4.1 oz ricotta cheese
- 2.3 oz feta cheese
- 2 handfuls baby spinach leaves, roughly chopped
- 2 eggs, lightly beaten
- 1 generous pinch of freshly grated nutmeg
- 8 sheets filo pastry
- 3.5 oz butter, melted
- 4.1 oz ricotta cheese
- 2.3 oz feta cheese
- 2 handfuls baby spinach leaves, roughly chopped
- 2 eggs, lightly beaten
- 1 generous pinch of freshly grated nutmeg
- 8 sheets filo pastry
- 3.5 oz butter, melted
Details
- Cuisine: Greek
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 12
Step-by-step
- Preheat oven to 180°C (350°F). Line two baking trays with baking paper if making all triangles now.
- Mix together cheeses, spinach, eggs and nutmeg.
- Place filo sheets on a work surface and cut each into three rectangles. Take one rectangle and gently brush with melted butter. Spoon 1 tbsp of cheese mixture in one corner. Fold the rectangle from that corner diagonally to make a point, then fold over again in the opposite direction. Continue to fold pastry over itself, until the entire sheet is wrapped around the filling in a triangle shape. Repeat with remaining pastry and filling.
- Place on baking trays, then brush tops with a little more butter. Bake for 15–20 minutes until golden.
Recipes and images taken from After Toast by Kate Gibbs (£14.99), published by Allen and Unwin.
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature