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Zucchini, feta and tomato triangles
Zucchini, feta and tomato triangles
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up a crowd-pleasing dish with delicious feta and zucchini stuffed pastries.
Ingredients:
  • 1 zucchini, coarsely chopped
  • 150g low-fat feta, crumbled
  • 2 (about 120g each) tomatoes, halved, deseeded, coarsely chopped
  • Freshly ground black pepper
  • 8 sheets filo pastry, cut into 4 lengthways
  • 27.30 gm olive oil
  • 1 mignonette lettuce, leaves separated, washed, dried
Instructions:
  • 1. Preheat the oven to 220C. Line a baking tray with parchment paper. 2. Mix zucchini, feta, and tomato in a bowl. Season with pepper.
  • Lay filo sheets on a clean surface and cover with a clean tea towel followed by a damp one to prevent drying out. Uncover 4 sheets and place 1/4 cup of zucchini mixture on the edge closest to you. Fold the bottom right corner over the filling diagonally to form a triangle shape. Transfer to a prepared baking tray. Repeat with the remaining sheets and filling. Brush with 1 tablespoon of oil. Bake until golden brown, about 10 minutes. Remove from oven.
  • Place the lettuce in a large serving bowl and drizzle the remaining oil over it. Toss gently to mix everything together. Serve with cut triangles.

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