Roasted vegetable filo triangles

Seves 4

These are such a great way to get rid of left overs in your fridge, you can change up the fillings depending on what you have at hand.

Ingredients

1 pkt filo pastry

220g feta cheese

handful fresh dill

1 lemon zest

1 sweet potato, peeled, chopped into 1cm cubes

1 potato, peeled, chopped into 1cm cubes

1 large brown onion, chopped 

5 garlic cloves, with skin on

1 aubergine, chopped into 1 cm cubes

olive oil

salt pepper

2 tbsp sesame seeds

100g butter

Method

  1. Preheat oven 180C.
  2. Place all the chopped vegetables into a large roasting tray, drizzle over a generous amount of olive oil, sprinkle with salt. Mix together with clean hands, so all the vegetables are covered with oil. Place in the oven and cook for 20-25 minutes, or until cooked. Set aside and let cool.
  3. Put the vegetables into a clean bowl, pop the garlic cloves out of their skin and mix with the cool vegetables.
  4. Crumble the feta on top of the vegetables, add the dill, lemon zest, salt and pepper, gently mix together.
  5. In a small saucepan, melt the butter over a medium heat.
  6. Take one sheet of filo pastry, place it on a chopping board, long side facing you and gently paint with a pastry brush, fold over and paint again with the butter.
  7. Put 1 large tbsp of the vegetable mixture into the right bottom corner of the filo, make the shape of a triangle with the mixture and then carefully fold over to the outer edge of the pastry. Keep folding at least 4 times until your triangular pocket is sealed..
  8. Brush the top of the vegetable pocket with butter, sprinkle with sesame seeds. Repeat until you have no filling left over. 
  9. Place on a baking tray and cook for 20 minutes. Serve with a salad of your choice  .

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