Recipe

Cheese, tomato and olive triangles

The flavours of the Mediterranean will tantalise your guests' taste buds at your next cocktail party or family celebration.

  • 1 hr preparation
  • Makes 15 Item
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Ingredients

Cheese, tomato and olive triangles
  • 2 tablespoon extra virgin olive oil
  • 2 medium (700g) leeks, trimmed, cleaned, chopped finely
  • 1/4 cup (35g) finely chopped semi-dried tomatoes
  • 1/4 cup (40g) finely chopped kalamata olives
  • 1/2 cup (40g) finely grated parmesan cheese
  • 10 basil leaves, chopped finely
  • 15 sheets filo pastry
  • 100 gram butter, melted
  • 1 teaspoon smoked paprika

Method

Cheese, tomato and olive triangles
  • 1
    Preheat oven 220°C (200°C fan-forced). Line two baking trays with baking paper.
  • 2
    Heat the oil in a large non-stick frying pan; 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 l 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 for about l5 minutes or until browned lightly.

Notes

Makes 15 Unbaked triangles suitable to freeze. Not suitable to microwave.

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