1 jar artichoke hearts, rinsed and roughly chopped
1 lemon, zested
a small bunch of mint, chopped
1 pack, about 300g filo pastry
100g melted butter
Filo triangles can be made the day before
and chilled until you are ready to bake. Cover in baking
parchment and then clingfilm.
Mix the feta, artichoke, lemon and mint together.
Take a piece of the filo pastry, brush all over with
melted butter and cut into 7cm-wide strips. Cover the
remaining pastry with a damp tea towel to keep fresh.
Put 1 tbsp of the mixture at the bottom of the sheet of pastry and fold this edge up to meet one side to start
the shape of a triangle. Fold the bottom point of the
pastry up, sealing in the filling, then complete the
triangle by folding again in the opposite direction. Keep
folding until you reach the top and lightly brush with
more melted butter. Repeat until you have finished the
filling. Chill the triangles until you are ready to cook.
Heat the oven to 200C/fan 180C/gas 6 and put a
baking sheet in the oven.
Put the triangles on the hot baking tray and cook for
15 minutes or until golden brown.