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.
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
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.
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