Feeds 4

Prep 8 mins

Cooking Time 45 mins

Ingredients

1 large zucchini

40g baby spinach

1 clove garlic 1/2 cup peas

3 tablespoons olive oil

1/3 cup Parmesan cheese

1/3 cup Ricotta cheese

Salt & pepper

10 sheets of filo pastry

30g melted butter

Sesame seeds

Zucchini Pea & Cheese Filo Triangles

Method

  1. Cut zucchini into cubes (halve the zucchini, cut three times lengthways, and cut into small pieces).
  2. Heat a frying pan and add the olive oil on medium heat. Add crushed garlic and the zucchini. Spread the zucchini so it’s not overlapping. Season well with salt.
  3. Allow the zucchini to cook slowly for 15 minutes tossing occasionally until they start to caramelise.
  4. Add in the peas and baby spinach. Place a lid on and allow it to cook for 5 minutes.
  5. Season with pepper.
  6. Turn off the heat and mix through the Parmesan cheese.
  7. Once cooled, mix through the ricotta cheese.
  8. Preheat the oven to 200 degrees Celsius
  9. Melt the butter
  10. Lay out a sheet of filo pastry. Using a pastry brush, lightly brush the melted butter over the sheet and lay another piece of pastry over the top.
  11. Lightly brush some butter on one half (vertically) and fold it over until halved.
  12. Spoon 1 1/2 tablespoons (not too full) of the mixture to the bottom of the pastry. Fold it over to form a triangle. Brush with butter to seal the edge. Continue to fold left to right until you finish the pastry. 
  13. Brush the top of the triangle with butter and sprinkle over sesame seeds.
  14. Repeat the process with the remaining mixture and sheets of pastry.
  15. Lay the triangles in a lined baking tray and bake for 20-25 minutes or until crispy.

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