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
  • Print


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


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.


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

More From Women's Weekly Food