Ingredients
- 200g Riverina Dairy Smooth Fetta
- 1 tbsp olive oil, plus extra to brush
- 1 red onion, finely chopped
- 2 large zucchinis, halved lengthways and sliced into half moons
- 2 spring onions, finely sliced
- 20 grams dill, chopped
- 10 gram mint, chopped
- Finely grated lemon zest
- 1 medium free range egg, beaten
- 5 filo pastry sheets
- 1 tsp nigella seeds
- 1 cup tzatziki dip
Zucchini and Fetta Filo Triangles
- Preheat the oven to 200°C (180°C fan forced).
- Heat the oil in a large pan over a medium heat. Add the onion with a pinch of salt and cook for 5 minutes until it starts to soften. Then add in the zucchinis and cook for 30 minutes, stir occasionally. Allow to cool slightly.
- Pour the mixture into a large bowl and stir in the spring onions, dill, mint and lemon zest. Crumble in the fetta and mix in the beaten egg. Season well with black pepper.
- Cut a sheet of filo pastry into two even strips lengthways, shorter ends towards you. Brush all over with oil, scoop some of the zucchini mixture onto the far end of the pastry strip, then fold one corner diagonally over the filling to create a triangle. Fold the triangle towards you, then keep folding (diagonally, then down) to create a neat, well-stuffed triangular shape. Repeat with the second strip.
- Repeat the above step with remaining pastry and filling.
- Transfer the parcels to a baking tray, then brush the tops with a little more oil and sprinkle with nigella seeds.
- Bake for 20 minutes until crisp and golden.
- Serve on a platter with tzatziki dip.