Greek phyllo pastry filled with a cheesy potato filling and baked to perfection.
2 large potatoes boiled
90g /3 oz feta cheese
1/2 teaspoon salt
1/2 teaspoon white pepper powder
1/4 teaspoon nutmeg
1/2 teaspoon paprika
6 sheets of phyllo pastry
1 tablespoon lemon juice
1 small onion finely diced
1 clove garlic finely chopped
1 tablespoon sun dried tomatoes finely chopped
1 tablespoon olive oil
1 tablespoon olive oil to brush on the triangles
1. In a bowl add the potatoes and mash it with a potato masher.
2. Add the salt, pepper, paprika,nutmeg, chopped sundried tomatoes and crumble the feta cheese into the bowl.
3. In a pan add 1 tablespoon olive oil and saute the onions and garlic until translucent, once onions are soft remove them from the pan and wait for them to cool.
4. Add the lemon juice and onions to the potato mixture and mix all the ingredients together well.
5. Preheat the oven to 180 degrees C /375 degrees F
6. Oil a baking tray and keep aside.
7. Unroll the phyllo sheets and place them on a flat surface.
8. Using a sharp knife cut the phyllo sheets into two lengthways.
9. To fold the triangles take one length of phyllo and place it length ways in front of you.
10. Place a spoonful of the potato mixture in the corner at the bottom of the phyllo strip.
11. Fold that corner over to form a triangle making sure all filling is encased.Continue folding the phyllo triangle from left to right until you have a perfectly encased phyllo triangle.
Please check this video that shows how to fold the triangles.
12. Place the phyllo triangle on the baking tray with the seam side down.
13. Repeat for rest of phyllo sheets.
14.Brush all the phyllo triangles with olive oil and bake the triangles in the preheated oven for 25-30 minutes until pastry is golden brown.
15.Remove triangles from oven and serve hot with minty yoghurt dip.
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