Cheesy filo triangles

Ingredients

200g fresh ricotta
3/4 cup peas (frozen is fine)
2 tbsp chopped mint
2 tbsp grated parmesan (optional)
1 egg
1 packet filo pastry
100g butter, melted

Method

Step 1: Combine ricotta, peas, mint, parmesan, egg and seasoning.

Step 2: On a clean board, place your roll of filo pastry, and cut it into quarters. Cover three of the pieces with a damp towel so they don’t dry out, and take the fourth and unroll it, placing a few sheets side by side on the bench with the short ends in front of you.

Step 3: Brush each strip with melted butter, then top with another sheet. Brush again, and add a third strip. Place a heaped teaspoon of the cheese filling at one end of each strip.

Step 4: Fold over one corner 45 degrees to form a triangle, enclosing the filling. Now flip it over, this time 90 degrees.

Step 5: Keep going, folding 45 degrees then 90 degrees, all the way to the top. Brush the end with some more melted butter and seal.

Step 6: Repeat until you have used all of the filling. Preheat oven to 200°C or 180C fan-forced. Place triangles on a lined baking tray and brush the tops with a little more butter. Bake for 20 minutes or until golden and flaky.

Notes:

Make smaller triangles to serve as finger food by cutting the roll of filo into 5 or 6 even pieces, creating thinner strips.
Once filled and rolled, you can freeze triangles in a single layer until required. Just add an extra 5-10 minutes to the baking time.
Serve with a yoghurt dip made with natural yoghurt, chopped herbs, lemon juice and a drizzle of olive oil

Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along.