Feta and greens filo triangles
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Makes 6
- Dietary
- Egg-freeVegetarian
Serve these filo triangles straight out of the oven with the sweet chilli sauce, or they make a great next-day work lunch or part of a picnic spread.
Each serving provides 360 kcal, 16g protein, 35g carbohydrates (of which 13g sugars), 17g fat (of which 5g saturates), 4g fibre and 1.5g salt.
Ingredients
- olive oil spray
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 250g/9oz cavolo nero, trimmed of thick stems and roughly chopped
- 250g/9oz spinach, roughly chopped
- 250g/9oz chard, chopped (including stems)
- 250g/9oz reduced-fat feta cheese, crumbled
- 50g/1¾oz pine nuts, toasted
- bunch of dill (20g/¾oz), roughly chopped
- ½ nutmeg, freshly grated
- 1 unwaxed lemon, finely grated zest only
- 6 sheets of filo pastry, each 45cm x 25cm/17½ in x 9½ in
- salt and freshly ground black pepper
- sesame seeds, for sprinkling
For the tomato chilli sauce
- 50g/1¾oz caster sugar
- 50ml/2fl oz red wine vinegar
- 400g tin chopped tomatoes
- ½ tsp dried chilli flakes
Method
Heat 10 sprays of olive oil in a large frying pan over a high heat. Add the onion and fry for 4–5 minutes, or until softened, adding a splash of water if it starts to stick. Add the garlic and cook for another 2 minutes. Add the cavolo nero and cook for 2–3 minutes until soft. Stir through the spinach and chard, then take off the heat; the spinach will have wilted only a little. Season with salt and pepper. Leave to cool completely.
Meanwhile, for the sauce, put the sugar in a small saucepan over a medium-high heat and swirl gently until melted and starting to turn to a caramel. Take off the heat and immediately add the vinegar, stirring to make a syrup. Add the tomatoes, chilli flakes and a pinch of salt. Simmer for 20 minutes, or until thickened.
Preheat the oven to 220C/200C Fan/Gas 7. Mix the feta, pine nuts, dill, nutmeg and lemon zest into the cold greens. Divide into six portions. Unroll the filo; keep under a damp tea towel to stop the sheets drying out.
Lay a sheet of filo on your work surface with a short edge facing you and brush the edges with a little oil. Place a portion of filling at the lower end, about 15mm/⅝in from the bottom and left hand edges and form into a triangular shape. Fold over the right half of the pastry sheet, then fold the bottom left filo corner over the filling to make a triangle. Fold the parcel up to form another triangle. Keep folding over and up until you reach the top. Seal the edge with a little oil. Spray with a little oil, sprinkle with sesame seeds and place on a baking tray. Bake for 20–25 minutes, or until golden and crispy.
Serve with the warm tomato chilli sauce.
