Crispy on the outside, a combination of flavours and spices on the inside.
For something a little bit different why not try this?
I made 7 larger triangles, but you could make up to 14 smaller ones, perfect finger food.
I have adapted this recipe from one I read in a magazine.
* – indicates my personal addition, you can omit.
150g cooked rice – I used basmati
1 onion diced
100g feta crumbled
2-3tbsp chopped pistachios
200g grated sweet potato
ghee* for cooking or olive oil, but additional for basting
1tbsp pomegranate ad balsamic vinaigrette*
1tbsp sundried tomato pesto*
1tsp ginger paste
dash garlic powder*
greek yogurt to serve
additional cinnamon and cumin
Turn your oven on to 180.
Heat a pan and add some ghee, onion and sultanas and cook for a few minutes until the onion has softened.
Add all your spices and cook till fragrant.
Add the pesto, vinaigrette, pistachios and rice. Toss for a minute or two.
Add your grated sweet potato and cook until softened.
Remove from the heat and add your crumbled feta.
Get your filo pastry and take a large spoonful of the mix and place it in one corner. Shape into a triangle and fold the edges over. Continue to fold over the pasty and place on a lined baking tray. Repeat – I find if the pastry is a bit dry, baste with some melted butter, oil or ghee before adding the filling and rolling.
You could even do these in cigar shapes if you wanted.
Once all are done, baste the top and sprinkle with sesame seeds, additional cumin and cinnamon.
Cook for about 20minutes until golden brown.
Serve with a side salad, greek yogurt and fresh coriander.