Herby filo triangles recipe
Served warm or cold, these herby filo triangles are tasty vegetarian treats that are great for all occasions, from parties and picnics to delicious lunch box fillers.
- 1 bunch English spinach
- 500g ricotta
- 1/2 cup basil, chopped
- 1/4 cup dill, chopped
- 2 shallots, pale part only, finely diced
- 1 clove garlic, crushed
- 1 egg, lightly beaten
- 375g filo pastry
- 1/2 cup (125g) butter, melted
Preheat oven to 180°C (200°C fan-forced).
Remove spinach leaves from stems and place in a colander. Pour over boiling water until wilted. Drain and squeeze out remaining liquid. Chop finely.
Place spinach in a bowl with ricotta, herbs, shallots, garlic and egg. Season and combine well.
Remove pastry from packaging and, before unrolling, cut block into five even pieces. Unroll and stack strips in a single pile. Cover with a damp tea towel.
Place a strip of pastry on the kitchen bench or a large chopping board. Brush with butter. Top with a second strip. Place a spoonful of ricotta mixture at one end. Fold over to form a triangle shape. Continue folding over until you reach the end. Brush with butter and press to seal. Continue with remaining ingredients.
Place triangles on a tray lined with baking paper. Brush tops with melted butter. Bake for 12 minutes until puffed and golden.
- These can be frozen in a single layer prior to baking. Then just pop them straight from the freezer into the oven.
- Serve with an easy dipping sauce of Greek-style yoghurt and lemon juice.
- This recipe was created for Kidspot, New Zaland’s best recipe finder by Greer Worsley, who blogs at Typically Red.