Herby filo triangles

Herby filo triangles


Makes 35


  • 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.

Find related filo recipes

Serving Suggestions


  • 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.

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