Ingredients
- 200g Riverina Dairy Smooth Fetta
- Olive oil
- 1 Red Onion, chopped
- 2 Zucchini, sliced
- 1 Egg, beaten
- 1 Lemon, zest
- 2 tbsp Dill, chopped
- 1 tbsp Mint, chopped
- 2 Spring Onions, sliced
- 5 Filo Pastry sheets
- 1 tsp Nigella Seeds
Zucchini and Fetta Filo Triangles
- Preheat the oven to 180°C.
- Heat the olive oil in a frying pan set over medium-high heat. Add the red onion and cook gently until soft. Add zucchini and continue to cook for about 15 minutes, stirring occasionally, until the mixture is soft and lightly caramelised. Transfer to a mixing bowl and allow to cool.
- Crumble in the fetta and stir through the beaten egg. Add the lemon zest, chopped dill, chopped mint, and spring onions. Season generously with freshly ground black pepper.
- Add baking paper onto a baking tray. Place one sheet of filo pastry on a chopping board and slice it lengthways into two equal strips. Brush the edges with olive oil. Spoon a small amount of the zucchini mixture onto the end of one strip. Fold one corner over the filling to form a triangle, then fold again in a triangular pattern up the strip. Place triangle on baking tray. Repeat until all filling is used.
- Brush the triangles with olive oil and sprinkle with nigella seeds.
- Bake for 20 minutes, or until the triangles are golden. Serve warm or cool with Tzatziki dip. Enjoy!
