These delicious parcels make great canapés or, if larger, a vegetarian starter. For a milder taste replace the feta with ricotta.
Makes: 20-25 mini triangles
Preparation: 30 mins
Cooking: 40 mins
Ingredients
100ml extra-virgin olive oil
1 onion, finely chopped
1 fresh chilli, deseeded and finely chopped
½ tsp salt and freshly ground black pepper to taste
2 aubergines, finely diced
60 feta cheese, crumbled
½ lemon, juice
10 sheets filo pastry
Sunflower oil or melted butter to brush the filo pastry
Sesame and/or poppy seeds to decorate
Method
● Preheat the oven to 170°C.
● Warm the oil in a large non-stick pan, add the onion and cook over low-medium heat for 5-8 minutes. Then add chilli, salt and pepper, stir and sauté for another couple of minutes.
● Add the aubergines and cook, uncovered over medium-high heat for 10-15 minutes until soft and golden.
● Cool, then crumble in the feta, add the lemon juice and gently mix.
● Cut two filo pastry sheets at a time into 5 x 20cm rectangles, keeping the remaining pastry covered.
● Brush each piece with butter/oil and lay them on top of each other. Brush the top layer again with butter/oil. Place the strip lengthways in front of you with a teaspoon of the filling in the bottom right hand corner.
● Fold the bottom right-hand corner up and over to the left-hand side so it forms a triangle. Keeping the parcel a tight triangle, fold the bottom point of the triangle directly up along the strip. Then fold the bottom left-hand corner up and over to the right and fold the bottom right-hand point up the strip. Repeat until you have a tight little triangle. Brush with butter/oil and place on a baking tray lined with parchment paper. Repeat until all the filling has been used up.
● Sprinkle with sesame and/or poppy seeds and cook for about 15 minutes until just golden on both sides. Allow to cool for a time before serving warm.
