Halloumi & herb triangles

Makes 16
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100g/4oz halloumi, grated 100g/4oz ricotta, crumbled

1 egg, beaten

1 tablespoon each flat-leaf parsley, fresh mint and chives, all finely chopped

1/2 teaspoon dried mint

Freshly milled black pepper

4 standard sheets filo pastry (approx 15cm/6in by 20cm/8in)

50g/2oz butter

Fresh mint, to garnish

Preheat oven to 180C/375F/ Gas 5. Then make the filling by blending the cheeses, egg, herbs and pepper with a fork.

Butter a baking sheet. Lay the sheets of filo pastry in a pile. Cover with damp cloth. Take a sheet and brush with melted butter. Cut into four squares. Take the first, place a teaspoon of filling in one corner and fold in half twice, so you are left with a triangle. Pinch edges to seal. Repeat with remaining filo. Brush tops with butter and bake at 200C/400F/Gas 6 for 10 to 12 minutes until crisp and brown. Garnish with sprigs of mint.