Pumpkin and feta filo triangles

    55 min

    Pumpkin is used as both a sweet and savoury pie filling in Greece. These easy party nibbles call for tinned pumpkin puree, the sweetness of which pairs brilliantly with the salty and piquant feta.

    10 people made this

    Serves: 15 

    • 250g pumpkin puree
    • 1 (200g) packet feta, crumbled
    • 1 egg, beaten
    • 1 teaspoon salt, or to taste
    • 1/2 tablespoon crushed red chilli flakes, or to taste
    • freshly ground black pepper to taste
    • 1 packet filo pastry
    • 75ml olive oil
    • 1 egg white, beaten

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat the oven to 200 C / Gas mark 6 and line a baking tray with baking parchment.
    2. In a medium bowl, mix together the pumpkin, feta, egg, salt, chilli flakes and black pepper.
    3. Lay out a sheet of filo pastry on a clean work surface and cut into 7cm-wide strips lengthways. Using a large spoon, place a dollop of the pumpkin mixture at the top right-hand corner of the filo strip. Take the top right-hand corner and fold it over the pumpkin mixture to the left. The strip should now have the beginnings of a triangle, with the peak at the upper left-hand corner. Continue folding the strip in the shape of a triangle (as if you are folding a flag), brushing the filo pastry with olive oil before each fold. Once you've reached the end of the strip, place on the baking tray and brush with egg white. Continue until all the pumpkin mixture has been used, making about 15 triangles.
    4. Bake for 30 minutes, or until the filo is crispy and a dark golden brown. Serve immediately.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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