Name: Cheese, tomato and olive triangles
Cook time: 15 min
Total time: 15 min
Ingredients: 2 tablespoon extra-virgin olive oil; 2 medium leeks, trimmed, cleaned, finely chopped; 1/4 cup finely chopped semi-dried tomatoes; 1/4 cup finely chopped kalamata olives; 1/4 cup finely grated parmesan cheese; 10 basil leaves, finely chopped; 15 sheets filo pastry; 100 gram butter, melted; 1 teaspoon smoked paprika

Ingredients

2 tablespoon extra-virgin olive oil

2 medium leeks, trimmed, cleaned, finely chopped

1/4 cup finely chopped semi-dried tomatoes

1/4 cup finely chopped kalamata olives

1/4 cup finely grated parmesan cheese

10 basil leaves, finely chopped

15 sheets filo pastry

100 gram butter, melted

1 teaspoon smoked paprika

Method

1.Preheat oven 220°C (200°C fan-forced). Line two baking trays with baking paper.

2.In a large non-stick frying pan, heat oil and add leeks and cook, stirring, until softened. Transfer to a mixing bowl and add the tomatoes, olives, parmesan and basil.

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

4.Place triangles, seam side down, on trays; brush with a little more butter and sprinkle with paprika. Bake the triangles about 15 minutes or until browned lightly.

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