Cheese filo triangles

With two types of cheese, these perfect pastries will be gone in a heartbeat. Maybe make two batches just to be safe.

  • 30 mins cooking
  • Makes 15
  • Print


Cheese filo triangles
  • 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


Cheese filo triangles
  • 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.

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