Courgette and feta filo triangles

Name: Courgette and feta filo triangles
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Makes about 10
Cuisine: Greek recipes
Ingredients: 1 tbsp olive oil, plus extra to brush; 1 red onion, finely chopped; 2 large courgettes, halved lengthways and finely sliced into half moons; 2 spring onions, finely sliced; 20g dill, chopped; 10g mint, leaves picked and chopped; Finely grated zest 1 lemon; 200g feta; 1 medium free-range egg, beaten; 5 filo pastry sheets; 1 tsp nigella seeds

Portion size: Makes about 10
Hands-on time 25 min. Simmering time 30 min, plus oven time 20 min
Difficulty: easy

Freezable

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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Feta and filo is a classic combo – think spanakopita – and using jammy, caramelised courgettes feels like the obvious next step from spinach. Once baked in these crisp pastry parcels, the sticky, juicy courgettes work brilliantly alongside the refreshing brightness of lemon, dill and mint.

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Ingredients

1 tbsp olive oil, plus extra to brush
1 red onion, finely chopped
2 large courgettes, halved lengthways and finely sliced into half moons
2 spring onions, finely sliced
20g dill, chopped
10g mint, leaves picked and chopped
Finely grated zest 1 lemon
200g feta
1 medium free-range egg, beaten
5 filo pastry sheets
1 tsp nigella seeds

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Method

Heat the oil in a large frying pan over a medium heat. Add the onion with a pinch of salt and cook for 5 minutes until starting to soften. Stir in the courgettes and cook for about 30 minutes, stirring occasionally, until jammy and soft. Leave to cool slightly.
Tip into a large bowl and stir in the spring onions, herbs and lemon zest. Crumble in the feta and mix in the beaten egg. Season well with black pepper.
Heat the oven to 180°C fan/gas 6. Lay a sheet of filo on a work surface and cut into two even strips lengthways, shorter ends towards you. Brush all over with oil, spoon some of the courgette mixture onto the far end of the pastry strip, then fold one corner diagonally over the filling to create a triangle. Fold the triangle towards you, then keep folding (diagonally, then down) to create a neat, well-stuffed triangular shape. Repeat with the second strip, then do the same with the remaining pastry and filling.
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Transfer the parcels to a baking tray, then brush the tops with a little more oil and sprinkle with nigella seeds. Bake for about 20 minutes until the pastry is crisp and golden. Serve warm or allow to cool, then keep in the fridge, ready to take on a picnic.

Nutrition

144kcals Calories
6.6g (3.2g saturated) Fat
6.2g Protein
14g (2.5g sugars) Carbs
1.3g Fibre
0.7g Salt

Make Ahead

You can prepare the filling and assemble the pastry triangles, then chill on a tray for up to 24 hours before baking. Or freeze on a tray, then transfer to a freezer bag. They may take an extra 2-3 minutes to cook from chilled and about 5 minutes extra from frozen.