Sweet corn and pepper filo triangles

SERVES 2

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

3 red bell peppers, seeded and diced

1 x 12oz (350g) can whole kernel

corn, drained

6oz (175g) feta cheese, crumbled or cut into small cubes (about 1½ cups)

7oz (200g) filo pastry sheets, thawed as package directs

melted butter, plus extra for glazing

Method:

1 Preheat the oven to 400°F (200°C). Heat the oil in a frying pan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes until soft and translucent. Stir in the peppers, and continue cooking for 10 minutes until the peppers are soft. Stir in the corn and feta, and season with pepper.

2 Lay out the filo sheets in four stacks of 3 or 4 layers about 12 x 4in (30 x 10cm), brushing each layer with a little melted butter. Divide the corn mixture between each stack of pastry, spooning it onto the bottom right-hand corner of each one. Fold this corner so that it forms a triangle and encloses the filling, then fold down the top right-hand corner. Repeat until you have made 5 folds in all for each one similar to folding a flag and end up with 4 large triangles.

3 Brush the triangles all over with a little melted butter, and place on an oiled baking sheet. Bake in the oven for about 20 minutes until crisp and golden. Serve hot.

Sweet corn and pepper filo triangles