Pumpkin & Feta Triangles with Mint Dipping Sauce

Name: Pumpkin & Feta Triangles with Mint Dipping Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Makes: 27 Triangles
Ingredients: 2 teaspoons ras-el-hanout or za’atar spice mix; 2 tablespoons mild white wine vinegar; 2 tablespoons olive oil; 2 tablespoons extra virgin olive oil; 1 large red onion, halved and sliced into half moons; 2 garlic cloves, chopped; 2 large pinches of chilli flakes, such as Aleppo pepper; 2 large handfuls of mint leaves, coarsely chopped; 50 g (1¾ oz/⅓ cup) pine nuts, toasted; 2 tablespoons caster (superfine) sugar; 50 g (1¾ oz) feta cheese, crumbled; black onion seeds or sesame seeds; melted butter, for brushing; 18 sheets filo pastry, 20 x 30 cm (8 x 12 inch) size; 1 small butternut pumpkin (squash), peeled, halved, seeded

Preparation info

Makes:
27
Triangles

Difficulty
Easy
Ready in
1 hr 15

Appears in

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.

Ingredients

1 small butternut pumpkin (squash), peeled, halved, seeded
2 teaspoons ras-el-hanout or za’atar spice mix

Vegetarian
Gluten-free
Pie

Method

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.