Recipe

Leek and feta triangles

These spiced little cheesy triangles make a lovely light lunch or protein-rich afternoon tea.

Jul 31, 2009 2:00pm
  • 35 mins cooking
  • Serves 4
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Ingredients

Leek and feta triangles
  • 100 gram butter
  • 2 clove garlic, crushed
  • 2 leeks, sliced thinly
  • 1 tablespoon caraway seeds
  • 150 gram feta cheese, chopped coarsely
  • 1/3 cup coarsely grated cheddar cheese
  • 4 sheets fillo pastry
  • 2 teaspoon sesame seeds

Method

Leek and feta triangles
  • 1
    Heat half the butter in large frying pan; cook garlic and leek, stirring occasionally, until leek softens. Stir in caraway seeds; cook, stirring, 2 minutes.
  • 2
    Combine leek mixture and cheeses in medium bowl.
  • 3
    Preheat oven to 200°C/400°F. Oil oven tray.
  • 4
    Melt remaining butter in small saucepan. Brush one sheet of fillo with butter; fold in half lengthways. Place a quarter of the leek mixture at bottom of one narrow edge of fillo, leaving a 1cm (½-inch) border. Fold opposite corner of fillo diagonally across the filling to form a triangle; continue folding to end of fillo, retaining triangular shape. Place on tray, seam-side down. Repeat with remaining ingredients to make four triangles in total. Brush triangles with butter; sprinkle with sesame seeds.
  • 5
    Bake triangles about 10 minutes or until browned lightly

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