Blue Cheese and Banana Filos

Preparation info

  • Makes


    Little Triangles
    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

I use Beenleigh Blue cheese, similar to Roquefort; for these filo triangles. They make delicious amuse-gueules with drinks, sweet and salty at the same time. Or you could make them larger – divide sheets of filo into four or even two strips instead of eight, and serve as a first course with a dressed tomato and cucumber salad.


  • 25 g/1 oz blue cheese, finely diced or crumbled
  • 1 firm banana, peeled and finely diced


Mix together the cheese and banana and season with pepper and a dash of lemon juice.

Brush two of the sheets of filo generously with butter, and lay one on top of the other. Keep the remaining filo covered with a sheet of greaseproof paper, and over that a clean damp tea towel, to prevent it drying out. Gut the double layer of buttered filo into eight strips. Put a teaspoon of the chees