Pumpkin fillo triangles December 24, 2009Posted by Helen in nibbles, Uncategorized.
I normally make these little triangles with goat’s cheese and wild mushrooms, but as I was serving stuffed mushrooms alongside them this Christmas Eve, I decided to try a different filling. They’re called pumpkin triangles, but I cheated and used sweet potato instead. Actually, it wasn’t so much cheating as improvising as I was unable to find any pumpkin purée. I just baked one quite large sweet potato, and it yielded enough mashed contents for this recipe.
300g pumpkin or sweet potato purée
200g feta cheese, crumbled (next time, I think I’d add more feta for an extra zing)
1 egg, beaten
1 tsp salt
1/2 Tbsp dried red chili flakes
Ground black pepper
Frozen or fresh fillo pastry
Lots of melted butter
Mix together the sweet potato, feta cheese, egg, salt, chili flakes and black pepper.
If using frozen fillo, make sure it’s thawed completely. Put one sheet of the pastry on your worktop with the long edges facing you. Brush it with melted butter. Top with a second sheet and brush with more butter, then top with a third. (Make sure that you keep the fillo you’re not working with covered with a damp teatowel so it doesn’t dry out!)
Cut the three-layered fillo into six strips the short way. Put a small spoonful of the sweet potato filling about half an inch from the top of each strip. Don’t overfill, or the triangles will split. Then the complicated folding begins. This is the fun part. Gently lift the pastry corner and fold it tightly diagonally over the filling to create a triangle (take care not to tear pastry). Continue folding, keeping the triangle shape. I’m probably not explaining it very well, but this website has some better instructions, along with photos to demonstrate the technique. It’s very easy once you get the hang of it.
Spray the triangles or brush them lightly with olive oil. Bake for about 30 minutes at 200C.