Spicy aubergine and feta triangles
These delicious parcels make great canapés or, if larger, a vegetarian starter. For a milder taste replace the feta with ricotta. Makes: 20-25 mini triangles Preparation: 30 mins Cooking: 40 mins
INGREDIENTS:
100ml extra-virgin olive oil 1 onion, finely chopped 1 fresh chilli, deseeded and finely chopped ½ tsp salt and freshly ground black pepper to taste 2 aubergines, finely diced 60g feta cheese, crumbled ½ lemon, juice 10 sheets filo pastry Sunflower oil or melted butter to brush the filo pastry Sesame and/or poppy seeds to decorate
METHOD:
Preheat the oven to 170°C. Warm the oil in a large non-stick pan, add the onion and cook over lowmedium heat for 5-8 minutes. Then add chilli, salt and pepper, stir and sauté for another couple of minutes.
Add the aubergines and cook, uncovered over medium-high heat for 10-15 minutes until soft and golden.
Cool, then crumble in the feta, add the lemon juice and gently mix.
Cut two filo pastry sheets at a time into 5 x 20cm rectangles, keeping the remaining pastry covered.
Brush each piece with butter/oil and lay them on top of each other. Brush the top layer again with butter/oil. Place the strip lengthways in front of you with a teaspoon of the filling in the bottom right hand corner.
Fold the bottom right-hand corner up and over to the left-hand side so it forms a triangle. Keeping the parcel a tight triangle, fold the bottom point of the triangle directly up along the strip. Then fold the bottom left-hand corner up and over to the right and fold the bottom right-hand point up the strip. Repeat until you have a tight little triangle. Brush with butter/oil and place on a baking tray lined with parchment paper. Repeat until all the filling has been used up.
Sprinkle with sesame and/or poppy seeds and cook for about 15 minutes until just golden on both sides. Allow to cool for a time before serving warm. Join Silvia’s Umbrian cookery course in Italy, 11-16 October, 2015. Contact silvia@cookingforthesoul.com