- Cauliflower Filo Triangles.jpg (37.33 KiB) Viewed 153 times
Takes: 50 minutes (plus cooling time)
Serves: 18 (makes)
No nutritional information available.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 250g cauliflower florets, finely chopped
- 2 garlic cloves, crushed
- ½ tsp ground ginger
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon, plus extra for sprinkling
- Olive oil cooking spray
- 75g feta, crumbled
- 4 tbsp freshly chopped coriander or flat leaf parsley
- Salt and freshly ground black pepper
- 12 large sheets (approximately 250g) filo pastry, defrosted, if frozen
Method
1. Heat the oil in a large frying pan over a medium heat. Cook the onion, cauliflower and garlic for 4 - 5 minutes, stirring occasionally until just softened. Stir in the spices and cook for 1 minute. Transfer to a bowl and stir in the feta and coriander or parsley. Season with salt and pepper, then leave to cool.
2. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Line 2 large baking trays with baking paper.
3. Stack 2 sheets of filo together, spraying in between with olive oil spray. Cut the pastry lengthways into 3 strips. Place a heaped spoonful of the cauliflower mixture in the corner of one pastry strip, leaving a 1cm border. Fold the opposite corner of pastry over the filling and continue folding to form a triangular filo parcel. Place on a baking tray. Repeat with the remaining ingredients to make 18 parcels. Spray with oil and dust with the extra cinnamon.
4. Bake for 15 - 20 minutes or until crisp and golden. Serve with lemon wedges and garnish with coriander leaves, if liked.
¡SHARE TOPIC!