Filo triangles with artichoke, feta and mint

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olive magazine

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Recipe by olive magazine

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1. Mix the feta, artichoke, lemon and mint together.
2. Take a piece of the filo pastry, brush all over with melted butter and cut into 7cm-wide strips. Cover the remaining pastry with a damp tea towel to keep fresh. Put 1 tbsp of the mixture at the bottom of the sheet of pastry and fold this edge up to meet one side to start the shape of a triangle. Fold the bottom point of the pastry up, sealing in the filling, then complete the triangle by folding again in the opposite direction. Keep folding until you reach the top and lightly brush with more melted butter. Repeat until you have finished the filling. Chill the triangles until you are ready to cook.
3. Heat the oven to 200C/fan 180C/gas 6 and put a baking sheet in the oven.
4. Put the triangles on the hot baking tray and cook for 15 minutes or until golden brown.

Get Ahead

Filo triangles can be made the day before and chilled until you are ready to bake. Cover in baking parchment and then clingfilm.

Per serving

86 kcalories, protein 2.3g, carbohydrate 7.7g, fat 5.3 g, saturated fat 3.2g, fibre 0.2g, salt 0.68 g

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Ingredients

• 200g block feta cheese , roughly chopped
• 1 jar artichoke hearts , rinsed and roughly chopped
• 1 lemon , zested
• a small bunch of mint , chopped
• 1 pack, about 300g filo pastry
• 100g melted butter

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Difficulty and servings

Serves 25

Preparation and cooking times

Cook 45 mins

Ingredients

• 200g block feta cheese , roughly chopped
• 1 jar artichoke hearts , rinsed and roughly chopped
• 1 lemon , zested
• a small bunch of mint , chopped
• 1 pack, about 300g filo pastry
• 100g melted butter

Per serving

86 kcalories, protein 2.3g, carbohydrate 7.7g, fat 5.3 g, saturated fat 3.2g, fibre 0.2g, salt 0.68 g

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