- Dish type
- Pies and tarts
- Filo pastry
Here's a quick version of the popular Indian samosas, baked rather than deep-fried for a healthy, light result. The crisp filo pastry parcels contain a curry-spiced vegetable filling, and they are served hot from the oven with a fresh mango and ginger salsa to make a scrumptious starter or light snack.
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- 2 sheets filo pastry, 30 x 50 cm (12 x 20 in) each, about 60 g (2¼ oz) in total
- 1 tbsp sunflower oil
- ½ tsp coriander seeds, coarsely crushed
- Vegetable filling
- 1 potato, about 170 g (6 oz), peeled and diced
- 1 small carrot, peeled and diced
- 55 g (2 oz) frozen peas
- 1 tbsp curry paste
- 1 tbsp chopped fresh coriander
- pinch of salt
- Mango and ginger salsa
- 1 ripe but firm mango
- ½ tsp grated fresh root ginger
- 1 tsp lemon juice
- 1 tsp caster sugar
- ¼ tsp crushed dried chillies
- 1 tsp sunflower oil
MethodPrep:35min ›Cook:25min ›Ready in:1hr
- To make the filling, cook the diced potato and carrot in a saucepan of boiling water for 5 minutes. Add the peas and cook for a further 2 minutes. Drain well and tip the vegetables into a bowl. Stir in the curry paste, coriander and salt, mashing the mixture very slightly to combine. Leave to cool.
- Preheat the oven to 200°C (400°F, gas mark 6). Taking one sheet of filo pastry at a time (keeping the other sheet covered to prevent it from drying out), cut it widthways into 6 strips, each 30 cm (12 in) long. Brush them with a little of the oil.
- Lay one of the pastry strips lengthways in front of you and put a rounded tbsp of the filling in the middle of the end nearest to you. Pick up one end corner and fold it diagonally over the filling to make a triangular shape, flattening the filling slightly. Continue folding the strip over in a triangular shape until you come almost to the end. Trim off excess pastry from the end. Repeat with the remaining filo pastry and filling to make 12 triangles in all.
- Place the filo triangles on a non-stick baking sheet, brush the tops with the remaining oil and scatter over the crushed coriander seeds. Bake for 10–15 minutes or until golden.
- Meanwhile, make the salsa. Cut the mango flesh from both sides of the flat central stone, then peel the flesh and cut into small dice. Mix in a bowl with the ginger, lemon juice, sugar, chillies and oil. Serve the salsa with the hot filo triangles.
Using vegetables in novel and tasty ways, such as in this filling for crisp savoury pastries, can help to boost intake so that the recommended 5 portions of fruit and vegetables a day can easily be achieved. * Fresh mangoes are an excellent source of beta-carotene, which the body can convert into vitamin A. Beta-carotene also acts as a powerful antioxidant, helping to protect the body from heart disease and cancer. * Frozen peas are likely to be more nutritious than fresh peas, as they are frozen straight after picking and podding. In particular, their vitamin C content is higher.
Some more ideas
Serve the triangles as party food. They can be made ahead and then reheated in a 190°C (375°F, gas mark 5) oven for 10 minutes. * For Thai-style chicken curry spring rolls, cook the potato and peas (omit the carrot), then mix with 115 g (4 oz) cooked skinless, boneless chicken, finely chopped, 2 chopped spring onions, 1 tbsp Thai green curry paste and a pinch of salt. Cut the filo pastry sheets in half lengthways, then into 4 crossways to make sixteen 12.5 x 15 cm (5 x 6 in) pieces. Brush lightly with sunflower oil. For each roll, spread a tbsp of the filling along a short side of a piece of filo to make a plump sausage shape. Fold over the long sides by 1 cm (½ in), then roll up like a cigar. Set the rolls join side down on a baking sheet. Brush with oil, sprinkle with the coriander seeds and bake as in the main recipe. Serve 4 rolls each with a plum dipping sauce: dissolve 30 g (1 oz) sugar in 3 tbsp water, then add 3 large, ripe, red-skinned plums, chopped. Bring to the boil and bubble for 5 minutes or until very soft, stirring often. Press the mixture through a sieve. Stir in 1 tbsp cider or white wine vinegar, then return to the pan and boil for 2 minutes. Cool before serving.
Each serving provides
A * C * B1, B6, E
Reviews & ratingsAverage global rating:(2)
Reviews in English (3)
Altered ingredient amounts.Instead of adding curry paste i tried adding curry powder and a tiny amount of water to the powder before adding it to the mixture to make a kind of saucy samosa. It worked really well, not as strong a flavour and more yummy.-26 Mar 2010
Very nice, we loved the salsa.-08 Aug 2010
Great recipe, to be honest I would much prefer the deep fried version, but on a whole they are not bad. Easy to make and followed the recipe exactly. I didn't make the mango salsa as I already had a batch made up.-25 Mar 2010
Rick Stein's spiced lamb filo pastries with pine nuts
Thin, crispy pastry is filled with a cumin, cinnamon and chilli spiced lamb with pine nuts, red onion and parsley Credit: James Murphy
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T hese thin pastry parcels are as ubiquitous in Turkey as pork pies and pasties in the UK. They can be made into triangles or cigar shapes and the fillings can be adjusted to taste: you could add rice, currants, fresh chopped chillies, pistachios or even walnuts.
- 400g minced lamb
- 1 tbsp olive oil
- 1 small red onion, chopped
- 1 clove garlic, chopped
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- 1 tsp chilli flakes
- 1 tsp dried mint
- 2 tbsp tomato paste
- 20g pine nuts
- small handful flat-leaf parsley, chopped
Start by preparing the filling. In a frying pan over a high heat, brown the minced lamb all over before reducing the heat to medium and adding the olive oil, onion, garlic, spices, dried mint and tomato paste. Cook for 15-20 minutes, adding a little water if necessary, but you want a fairly dry mixture. Season and stir through the pine nuts and parsley.
Heat the oven to 200C/400F/gas mark 6.
Take 1 sheet of filo, brush it with olive oil or melted butter, then top with another layer of filo. Keep the rest under a tea towel or cling film to prevent drying out while you work. Cut the two-layer filo into 2 long strips and stack these up so you have a four-layer strip.
Place a spoonful of the mixture at the thin end nearest you. Fold a corner of the dough across to form a triangle. Brush with a little oil or melted butter and fold upwards. Continue folding, across then up, until you reach the end of the pastry.
Repeat with the rest of the filo and filling until you have six triangular parcels. Brush with a little more oil or butter, place on baking sheets and bake for 10-12 minutes.
Recipe from Rick Stein: From Venice to Istanbul (BBC Books, £25) available on Telegraph Bookshop
Chicken Phyllo Triangles
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Happy Cinco de Mayo my friends. Time for a nice refreshing margarita or mojito and some good food. My Cinco de Mayo recipe for you is for these delicious little chicken phyllo appetizers. If you’ve made spanakopita before then these are very similar to make, the only difference is the filling. If you go to my spanakopita recipe you can see detailed instructions on how to fold the triangles.
This filling I chose here is so delicious with just simple ingredients, chicken, corn, red pepper, onions, feta cheese and green onions. I’m not sure if it’s really mexican flavors but they are great flavors that go together really well.
You can serve these with some dipping sauce, but I just served mine plain as there is plenty of flavor in them not to need a dipping sauce. So drink, eat and be happy.
One of the most versatile, delicious, and widely available aids to the party-giver is phyllo, the tissue-paper–thin dough commonly used in Greece and other middle eastern countries. While those of us in large cities may have access to an ethnic pastry shop that makes its own fresh phyllo daily, the frozen variety is available in nearly all large supermarkets and specialty food shops. Best of all, this ready-when-you-are frozen phyllo is virtually interchangeable with the fresh variety.
The dough usually comes in 1-pound packages, each of which contains 24 or more sheets. Let the phyllo defrost in its original wrapper in your refrigerator for at least 2 days. (When well wrapped and still sealed in its original package, defrosted phyllo will keep in the refrigerator for up to a month. This is preferable to refreezing, which can make the dough crumbly.)
Be sure the phyllo is completely defrosted before beginning to work with it. Have a damp (not wet) towel handy. Unwrap the dough, unroll it, and cover it immediately with the towel. Let stand for 15 minutes moisture makes phyllo easier to handle.
Roasted Garlic and Onion Jam (optional)
Preheat the oven to 375°F/190°C. To make the roasted garlic and onion jam, see below. This would have to be made ahead of time.
Dry roast the pine nuts for 1 minute and set aside.
Saute the chicken as usual.
Dice the onion, mince the garlic. Saute the onion and garlic as usual. If using fresh spinach, chop it up then add it to the pan with the onion and garlic once the onion has softened, and let it wilt.
If using frozen spinach, make sure to drain it well! Dice the chicken. Combine all the ingredients in a bowl and mix well.
Assemble the Phyllo Triangles
Melt the butter. Spread one sheet of phyllo on your work surface and brush with butter. Top with another sheet. Use a pizza cutter to cut the sheets lengthwise into 4 long pieces for smaller triangles, or in 2 long pieces for larger portions. For the smaller triangles, place about 1 huge Tbsp of filling near 1 corner of one of the phyllo strips and fold upwards creating a triangle. Continue with the remaining triangles. Place all the phyllo triangles on lined baking sheets, brush the tops with butter and bake for approx. 18-20 minutes. Serve alone or with roasted garlic and onion jam or a chutney - I for some reason love these with mango chutney.
Make the Roasted Garlic and Onion Jam from Scratch (Optional)
Preheat oven to 400°F/200°. Roast the garlic and make a paste. If you don't know how - it's extremely simple: How to Roast Garlic and make garlic paste.
Squeeze the garlic paste into a sauce pan. For the apple, peel and finely dice 1/2 of 1 apple. for the onion, finely dice it. Add all the ingredients and bring to a boild over medium-high heat stirring occasionally. Once boiling, reduce to medium and let simmer, uncovered for 30 minutes, stirring occasionally.
- In a medium mixing bowl, blend the cheese, egg, and cilantro with a fork.
- On a clean, flat work surface, unroll the phyllo sheets. Cut into strips about 3 in/7.5 cm wide and at least 9 in/23 cm long. Arrange a couple of the strips facing away from you cover the remaining strips with plastic wrap to keep them from drying out. Lightly brush the strips with olive oil.
- Place 1 Tbsp of the cheese filling on the end of each strip closest to you. Fold over to form a triangle, then fold again to form another triangle, and so on to the end. Brush the end of the triangle with egg yolk and fold the loose end over the brushed yolk. Place the triangles on a plate without letting them touch. Repeat with the remaining phyllo strips and cheese filling.
- Have ready 6 dessert plates. Place a generous dollop of honey in the middle of each.
- In a large skillet or sauté pan, heat at least 1/2 in/1.25 cm of oil until the surface shimmers. Reduce the heat to medium. Working in small batches, gently place the phyllo triangles in the oil and fry, turning once, until firm and golden brown, 30 seconds to 1 minute. Transfer with a slotted spoon to paper towels to drain.
- Place 2 or 3 rolls on each plate, drizzle with honey, and sprinkle with sesame seeds. Serve hot.
Reprinted with permission from Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora by Jeff Koehler. Copyright © 2012 by Jeff Koehler. Published by Chronicle Books LLC.
Ingredients of Spanakopita Triangles
- 170 gm spinach
- 1/2 large onion
- 1/2 cup cheese- feta
- 3 tablespoon extra virgin olive oil
- 8 filo sheets
How to make Spanakopita Triangles
To start with, wash spinach leaves under running water. Take a chopping board and finely chop onions and spinach leaves. In a bowl crumble the cheese. Defrost the frozen filo sheets. Preheat the oven to 350 degrees.
Over medium flame, place a large pan and heat 1 tbsp oil in it. Once the oil is hot, saute onions in it until slightly brown. Add the chopped spinach leaves and saute until cooked.
Turn off the flame and transfer the mixture into a bowl. Set the bowl aside allowing the mixture to cool down. Add the crumbled cheese to the mixture and mix until combined. Now grease a baking sheet with oil.
Turn the short side of filo sheet towards your side. With the help of a silicon brush, grease the sheet. Now similarly place a second sheet over the first one and grease it. With the help of a knife, slice the sheet combination into 4 strips length wise.
Lay down a tablespoon of the filling on short end of each strip. Fold the sheet over the filling, making a triangle. Keep repeating the process of folding and making the triangle until one strip is over. Repeat this process for all the filo stacks.
Carefully transfer these triangles to prepared baking sheet. Bake these triangles until they turn golden brown and are baked nicely. This would take about 20 minutes.
Once baked, pull out the triangles from the oven and set aside allowing them cool down. Serve them with salsa or any other dip and enjoy!
- 4 (8 ounce) packages farmer cheese
- 1 pound shredded Muenster cheese
- 3 eggs, beaten
- 2 tablespoons chopped Italian parsley
- 1 teaspoon kosher salt
- 1 (16 ounce) package phyllo dough
- ¼ cup butter, melted
Preheat oven to 350 degrees F (175 degrees C).
Combine farmer cheese, Muenster cheese, eggs, and parsley in a bowl. Add salt mix well.
Arrange phyllo dough lengthwise on a flat work surface cut into 3 strips. Brush some butter lightly over 1 strip of phyllo. Cover remaining strips to keep them from drying out.
Spoon 1 teaspoon of the farmer cheese mixture on the edge closest to you fold over 2 sheets of phyllo to make a triangle. Fold again to form another triangle continue folding to the end of the strip. Brush top with butter. Repeat with remaining phyllo strips, butter, and cheese mixture. Transfer triangles to baking sheets.
Bake in the preheated oven until golden brown, about 20 minutes.
Ingredients of Sausage Triangles
- 400 gm chopped chicken sausage
- 2 onion
- 4 medium potato
- 1/2 teaspoon salt
- 2 cloves garlic
- 8 filo sheets
- 2 egg
- 10 crushed lightly peppercorns
- 6 teaspoon refined oil
How to make Sausage Triangles
To start with, wash and clean onion and garlic. Chop the garlic into small pieces and grate the onion. Once done keep them aside until needed again. Add enough water and potatoes in a pan and put the pan on medium flame. Allow the potatoes to be boiled, after that peel and mash them. Meanwhile preheat your oven to 220 degree Celsius.
Put a non-stick pan on medium flame and add refined oil in it. Transfer the grated onion and chopped garlic in this pan and saute until the onion is light pink in shade. Then empty the content of the pan in a deep bowl.
To this onion mixture add chopped chicken sausages and mashed potatoes. Sprinkle salt and peppercorns and mix well. Whisk the eggs in a bowl and keep them aside.
Now on a clean surface lay the pastry sheets and divide them into 2 equal portions. Carefully put equally amount of prepared chicken potato mixture on each of the pastry half.
Secure one half with another pastry half and seal the edges using the whisked eggs. Secure the pastry into a triangle form.
Transfer the prepared triangles on a greased baking tray and bake for 20 to 25 minutes or until they turn crisp in texture. Serve crispy and hot!
Tiropites (Greek Cheese Filled Triangles)
Tiropites are classic Greek appetizers that are loved by kids and adults alike.
- 1 pound Feta Cheese
- 12 ounces, weight Very Well Drained Greek Yogurt
- ½ cups Grated Parmesan Cheese
- 3 whole Eggs, Beaten
- ½ cups Finely Chopped Italian Flat Leaved Parsley Or Dill
- 2 sticks Butter, Melted
- 1 pound Filo Pastry Sheets*
1. Begin by preheating the oven to 375 degrees F.
2. Crumble feta cheese into small pieces in a bowl, add yogurt and Parmesan cheese and blend well. Add eggs and beat thoroughly. Mix in parsley or dill.
Prepare cheese triangles as follows:
3. See note below (*) regarding how to handle the filo dough. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle*. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the waxed paper and damp towel. Remove 1 strip of 3 individual strips (one sandwich on the other) and using a pastry brush to brush the group of filo with melted butter. Place a small spoonful of cheese filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
4. Place triangles on an ungreased cookie sheet. Continue process with the remaining filo and cheese filling. Brush the tops of each with melted butter. Bake triangles for 15 to 20 minutes, or until golden brown. Let cool about five minutes before serving.
Tiropites can be prepared ahead of time and frozen, unbaked. When ready to use, preheat oven to 350 degrees F. Bake without prior thawing for 35 minutes, or until golden brown. Serve warm.
* One of the difficulties of working with filo is that it tends to dry out very quickly once exposed to air. Once you have unrolled the filo, work with one set of sheets (3 or 4 individuals sheets sandwiched one on top of the other) or a portion of sheets at a time. Keep the remainder covered with plastic wrap or waxed paper over which you’ve placed a damp cloth. (wax paper is easier to handle.) This will prevent the sheets from drying out. Use a feather or other pastry brush to spread an ample amount of butter on the sheet you’re working with, beginning at the edges and working inward. Use broad strokes and work fast to prevent the sheets from drying out. The object is not to saturate the sheet, but lightly dab it all over
Mix the ground meat with the onion and spices. Melt the butter in a large skillet or frying pan and add the ground meat. Cook over medium heat, stirring to break up the meat into fine pieces until the meat is well browned and thoroughly cooked.
Stir in the parsley and the three eggs, and cook over medium-high heat just until the liquids are absorbed. You should be able to pack and mold the meat. Set the kefta filling aside.
Fold the briouats. See How to Fold Briouats. With scissors, cut the pastry dough into strips about two-and-a-half inches wide. Place a single strip of warqa or spring roll wrapper – or two layered strips of phyllo dough – on your work surface. (If the strip of warqa is less than 10 inches long, use two layers.) Lightly brush butter on the bottom two-thirds of the dough. Place a large tablespoon of filling towards the bottom of the strip, and fold the bottom up to enclose the filling.
Fold the bottom left corner of the enclosed dough upwards to the right, aligning it with the right edge of the strip. Then flip the bottom right corner upwards to the left, aligning it with the left edge of the dough. You should see a triangle take shape. Continue folding the triangle, flipping right and then left in this manner, until you reach the end of the dough.
Trim any excess length off the edge of the dough, dab it with a little egg yolk, and tuck the end of the dough into the "pocket" formed by the open edge of dough on the briouat. You can use the tip of a butter knife or your scissors to help tuck in the flap of dough.
Cook or freeze the briouats. Deep fry the briouats in hot oil until light golden brown. Drain and serve. Briouats stay warm for a long time, but if frying them well in advance of serving, you can reheat them in a 350 degree F oven for five to 10 minutes.
Note: Uncooked briouats can be refrigerated for one day or frozen for up to two months in a freezer bag or plastic storage container. They can be fried directly from the freezer, or allowed to thaw for 30 minutes to one hour before frying.