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Tuna and pea filo triangles
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ingredients:
  • 9.20 gm olive oil
  • 45g small broccoli flowerets
  • 1 small carrot, finely chopped
  • 1 stick celery, finely chopped
  • 185g can tuna in oil, drained
  • 40g pea
  • 200g ricotta
  • 50.00 ml breadcrumbs
  • salt and cracked black pepper
  • 20.00 ml chopped parsley
  • 1/2 tsp finely grated lemon rind
  • 12 sheets filo pastry
  • olive oil spray
Instructions:
  • Preheat the oven to 200°C. In a non-stick frying pan over medium heat, sauté broccoli, carrot, and celery until just tender, about 3 minutes. Transfer the veggies to a bowl and combine with tuna, peas, ricotta, breadcrumbs, salt, pepper, parsley, and lemon rind.
  • Lay down a sheet of filo pastry on a smooth work surface and gently mist with oil spray. Add two more sheets on top, giving each layer a light spray of oil.
  • Slice the pastry sheets into 6 strips each. Spoon a tablespoon of tuna mixture onto the top left corner of a strip, then fold it diagonally to create a triangle shape. Keep folding from corner to corner until you reach the end. Trim off any extra pastry. Repeat with the rest of the filo sheets.
  • Arrange the filo triangles on a baking tray lined with parchment paper. Spritz lightly with oil spray. Bake for 15-20 minutes or until the pastry turns golden and crispy.

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