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Haloumi, fetta and mint filo triangles
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Crispy filo pastries filled with haloumi and fresh mint, perfect as a delightful appetizer or snack.
Ingredients:
  • 75g haloumi, coarsely grated
  • 100g Greek fetta, crumbled
  • 60.00 gm fresh ricotta, crumbled
  • 1/2 tsp dried mint
  • 2 tsp lemon rind, finely grated
  • 1 egg, lightly beaten
  • Pepper, to season
  • 15 sheets filo pastry
  • 75g butter, melted
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and prepare 2 large baking trays by lining them with baking paper.
  • Mix together haloumi, Greek feta, fresh ricotta, dried mint, lemon zest, and beaten egg in a bowl, then season with pepper.
  • Lay one sheet of filo pastry on a flat surface and brush with melted butter. Add another sheet of filo pastry on top and repeat the process with a little more melted butter and one additional sheet of filo pastry. Cut the layered sheets crossways into three even strips. Spoon 3 heaped teaspoons of haloumi mixture onto one short end of a filo strip. Fold over to create a triangle shape, then fold again to enclose the filling while maintaining the triangle shape. Repeat this process with the remaining filo, butter, and filling to make more triangles. Arrange the triangles on prepared trays and brush the tops with more butter.
  • Bake until golden, switching trays midway through, for 15-20 minutes. Rest for 5 minutes before serving.

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