Zucchini, feta and tomato triangles

Make vegetarian entertaining easy with these feta and zucchini-stuffed pastry parcels.

Preheat oven to 220C. Line a tray with baking paper. Combine the zucchini, feta and tomato in a bowl. Season with pepper.
Place filo sheets on a clean surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Uncover 4 filo sheets. Place 1/4 cup of zucchini mixture on the pastry edge closest to you. Use your fingers to hold zucchini mixture in place and fold bottom right-hand corner over diagonally to cover filling. Continue folding on the diagonal until the end of the pastry strip is reached and a triangle forms. Place on prepared tray. Repeat with remaining filo and zucchini mixture. Brush triangles with 1 tablespoon of the oil. Bake in oven for 10 minutes or until golden brown. Remove from oven.
Meanwhile, place the lettuce in a large serving bowl. Pour over remaining oil and toss to combine. Serve with triangles.

Source

1 zucchini, coarsely chopped

150g low-fat feta, crumbled

2 tomatoes, halved, deseeded, coarsely chopped

Freshly ground black pepper

8 sheets filo pastry, cut into 4 lengthways

1 1/2 tbsp olive oil

1 mignonette lettuce, leaves separated, washed, dried

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