Pumpkin & Feta Triangles with Mint Dipping Sauce


Preparation info

  • Difficulty


  • Makes:



Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Filo pastry pies are the Middle East’s ultimate snack on the go. Each country makes its own special filling: a medley of cheese, spinach or minced meat. This is my own version with roasted spiced pumpkin, salty feta and toasted pine nuts for bite.

Preparation: 30 Minutes
Cooking: 45 Minutes


  • 1 small butternut pumpkin (squash), peeled, halved, seeded
  • 2 teaspoons ras-el-hanout or za’atar spice mix
  • 2 tablespoons olive oil
  • 1 large red onion, halved and sliced into half moons
  • 2 garlic cloves, chopped
  • 50 g ( oz/ cup) pine nuts, toasted
  • 50 g ( oz) feta cheese, crumbled
  • 18 sheets filo pastry, 20 x 30 cm (8 x 12 inch) size
  • melted butter, for brushing
  • black onion seeds or sesame seeds

Mint sauce

  • 2 large handfuls of mint leaves, coarsely chopped
  • 2 tablespoons caster (superfine) sugar
  • 2 large pinches of chilli flakes, such as Aleppo pepper
  • 2 tablespoons mild white wine vinegar
  • 2 tablespoons extra virgin olive oil


Preheat the oven to 220°C (425°F) or 200°C (400°F) fan forced. Chop the pumpkin into small pieces and put it in a roasting tin. Add the spice mix and 1 tablespoon of the oil and season well with salt and freshly ground black pepper. Roast for 15 minutes or until tender.

Heat the remaining oil in a large frying pan over medium heat. Add the onion and garlic, season with salt and pepper and cook for 10 minutes or until soft. Add the pumpkin and toss for 2-3 minutes, then remove the mixture from the pan and set aside until cool. Add the pine nuts and feta to the cooled pumpkin and combine well.

Put a large baking tray in the oven to heat. Line another tray with baking paper and set it aside.

Lay out 2 sheets of filo pastry at a time and brush the top sheet with melted butter: I find one sheet is too thin, so doubling up keeps it tight. Cut the pastry lengthways into 3 strips. Place a heaped teaspoon of the pumpkin filling in the lower corner of one of the strips. Fold over and up and repeat the folding until you have used the whole strip to form a tight little triangle. Brush again with melted butter, sprinkle with black onion seeds and place on the prepared tray lined with baking paper. Repeat with the remaining pastry sheets and filling.

Transfer the triangles to the preheated baking tray and bake for 15 minutes or until golden brown. Preheating the tray will get the bottom of the pastry crisp.

While the triangles are baking, combine all the ingredients for the mint sauce in a bowl. Season with salt and pepper and serve with the hot triangles.