Filo triangles with artichoke, feta and mint

Filo triangles with artichoke, feta and mint

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(4 ratings)

Cook: 45 mins


Serves 25
Try this stylish and quick canapé idea, perfect for a relaxed cocktail evening, or Christmas Eve, with friends.

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal86
  • fat5.3g
  • saturates3.2g
  • carbs7.7g
  • sugars0g
  • fibre0.2g
  • protein2.3g
  • salt0.68g
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  • 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…

  • 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 a dairy product made from separating whole milk or cream into fat and…


  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.

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Comments, questions and tips

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6th Sep, 2010
Very easy and very popular. I'll do these again. A packet of Jus-rol will yield 30 of these. I doubled the recipe and got 55 in total.
24th May, 2009
Nice, fresh-tasting nibble. A bit fiddly to get all the same size like the stylist in your picture, but they tast great - much helped by the mint!
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