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Filo triangles with artichoke, feta and mint

Filo triangles with artichoke, feta and mint

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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 25

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal86
fat5.3g
saturates3.2g
carbs7.7g
sugars0g
fibre0.2g
protein2.3g
low insalt0.68g
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Ingredients

Method

  • STEP 1

    Mix the feta, artichoke, lemon and mint together.

  • STEP 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.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6 and put a baking sheet in the oven.

  • STEP 4

    Put the triangles on the hot baking tray and cook for 15 minutes or until golden brown.

RECIPE TIPS
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.

Recipe from Good Food magazine, December 2006

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A star rating of 3.2 out of 5.5 ratings
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