Avocado and feta triangles

Recipe from: 8/26/1999 12:00:00 AM
Ingredients 13
Servings 12


  • 16
    phyllo pastry, at room temperature
  • melted butter
  • 400
    fresh spinach,, lightly sautéed until tender and excess water squeezed out
  • 2
    avocados, diced
  • 1
    juice of a lemon
  • 1
    rind of a lemon
  • 250
    feta cheese, crumbled
  • 3
    chicken breasts, diced and fried
  • 15
    chopped fresh parsley
  • 15
    cake flour
  • 2
    eggs, whisked
  • salt and coarsely ground black pepper
  • sesame seed for sprinkling on top


Preheat the oven to 200 ºC and spray a few baking sheets with nonstick spray. Place four sheets of phyllo pastry on top of each other and brush each layer with the melted butter. Slice each layer of pastry into three strips lengthwise and cover with a damp tea towel. Mix all the ingredients for the filling, season generously and spoon a large scoop of the mixture into the right-hand corner of each strip. Fold the corner to the left and carry on folding until the you reach the end of the strip of pastry. Lightly brush the end of the strip with butter or whisked egg white and fold over. Brush the triangles with melted butter or sprinkle with sesame seed. Bake until straw-coloured and serve lukewarm or at room temperature as a light snack. Repeat with the remaining pastry and filling. Makes 12 triangles.

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