- 200g block feta cheese, roughly chopped
- 1 jar artichoke hearts, rinsed and roughly chopped
- 1 lemon, zested
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- a small bunch of mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 pack, about 300g filo pastry
- 100g melted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Mix the feta, artichoke, lemon and mint together.
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.
Heat the oven to 200C/fan 180C/gas 6 and put a baking sheet in the oven.
Put the triangles on the hot baking tray and cook for 15 minutes or until golden brown.
Filo triangles can be made the day before and chilled until you are ready to bake. Cover in baking parchment and then clingfilm.