Name: Cheese filo triangles
Cook time: 30 min
Total time: 30 min
Ingredients: 1 cup (200g) cottage cheese; 100 g fetta, crumbled; 1 egg; 2 tablespoons finely chopped fresh oregano; 2 tablespoons finely chopped fresh flat-leaf parsley; 15 sheets filo pastry; 1/4 cup (60ml) olive oil

Ingredients

1 cup (200g) cottage cheese

100 g fetta, crumbled

1 egg

2 tablespoons finely chopped fresh oregano

2 tablespoons finely chopped fresh flat-leaf parsley

15 sheets filo pastry

1/4 cup (60ml) olive oil

Method

1.Preheat oven to 220°C/200°C fan. Grease oven trays. Line with baking paper.

2.Combine cheeses, egg and herbs in medium bowl; season with pepper.

3.Brush one sheet of pasty with oil; top with two more sheets, brushing each with oil. Cut layered sheets into three strips lengthways. Place 1 level tablespoon of cheese mixture at one narrow edge of each pastry strip. Fold a corner of pastry diagonally over filling to form a triangle. Continue folding to the end of strip, retaining triangular shape. Repeat to make 15 triangles.

4.Place triangles, seam-side down, on trays; brush with a little more oil.

5.Bake triangles for 15 minutes or until browned lightly.

When working with the first three sheets of pastry, cover remaining pastry with a sheet of baking paper, then a damp tea towel to prevent it from drying out.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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