Ingredients
200g fresh ricotta
¾ cup peas
frozen is fine
2 tbsp chopped mint
2 tbsp grated parmesan
optional
1 egg
1 filo pastry
100g butter
melted
Equipment
- 1 Clean board
- 1 Damp towel
- 1 Baking tray
Instructions
- Combine ricotta, peas, mint, parmesan, egg and seasoning.
- 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.
- 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.
- Fold over one corner 45 degrees to form a triangle, enclosing the filling. Now flip it over, this time 90 degrees.
- Keep going, folding 45 degrees then 90 degrees, all the way to the top. Brush the end with some more melted butter and seal.
- 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
Tip
Serve with a yoghurt dip made with natural yoghurt, chopped herbs, lemon juice and a drizzle of olive oil
Variation
Make smaller triangles to serve as finger food by cutting the roll of filo into 5 or 6 even pieces, creating thinner strips.
Storage
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.
