Feta and greens filo triangles recipe
 Serve these filo triangles straight out of the oven with the sweet chilli sauce, or they make a great next-day work lunch or part of a picnic spread. Each serving provides 360 kcal, 16g protein, 35g carbohydrates (of which 13g sugars), 17g fat (of which 5g saturates), 4g fibre and 1.5g salt. olive oil spray1 onion, finely chopped4 garlic cloves, finely chopped250g/9oz cavolo nero, trimmed of thick stems and roughly chopped250g/9oz spinach, roughly chopped250g/9oz chard, chopped (including stems)250g/9oz reduced-fat feta cheese, crumbled50g/1¾oz pine nuts, toastedbunch of dill (20g/¾oz), roughly chopped½ nutmeg, freshly grated1 unwaxed lemon, finely grated zest only6 sheets of filo pastry, each 45cm x 25cm/17½ in x 9½ insalt and freshly ground black peppersesame seeds, for sprinkling olive oil spray 1 onion, finely chopped 4 garlic cloves, finely chopped 250g/9oz cavolo nero, trimmed of thick stems and roughly chopped 250g/9oz spinach, roughly chopped 250g/9oz chard, chopped (including stems) 250g/9oz reduced-fat feta cheese, crumbled 50g/1¾oz pine nuts, toasted bunch of dill (20g/¾oz), roughly chopped ½ nutmeg, freshly grated 1 unwaxed lemon, finely grated zest only 6 sheets of filo pastry, each 45cm x 25cm/17½ in x 9½ in salt and freshly ground black pepper sesame seeds, for sprinkling 50g/1¾oz caster sugar50ml/2fl oz red wine vinegar400g tin chopped tomatoes½ tsp dried chilli flakes 50g/1¾oz caster sugar 50ml/2fl oz red wine vinegar 400g tin chopped tomatoes ½ tsp dried chilli flakes Method Heat 10 sprays of olive oil in a large frying pan over a high heat. Add the onion and fry for 4–5 minutes, or until softened, adding a splash of water if it starts to stick. Add the garlic and cook for another 2 minutes. Add the cavolo nero and cook for 2–3 minutes until soft. Stir through the spinach and chard, then take off the heat; the spinach will have wilted only a little. Season with salt and pepper. Leave to cool completely.Meanwhile, for the sauce, put the sugar in a small saucepan over a medium-high heat and swirl gently until melted and starting to turn to a caramel. Take off the heat and immediately add the vinegar, stirring to make a syrup. Add the tomatoes, chilli flakes and a pinch of salt. Simmer for 20 minutes, or until thickened.Preheat the oven to 220C/200C Fan/Gas 7. Mix the feta, pine nuts, dill, nutmeg and lemon zest into the cold greens. Divide into six portions. Unroll the filo; keep under a damp tea towel to stop the sheets drying out.Lay a sheet of filo on your work surface with a short edge facing you and brush the edges with a little oil. Place a portion of filling at the lower end, about 15mm/⅝in from the bottom and left hand edges and form into a triangular shape. Fold over the right half of the pastry sheet, then fold the bottom left filo corner over the filling to make a triangle. Fold the parcel up to form another triangle. Keep folding over and up until you reach the top. Seal the edge with a little oil. Spray with a little oil, sprinkle with sesame seeds and place on a baking tray. Bake for 20–25 minutes, or until golden and crispy. Serve with the warm tomato chilli sauce. Heat 10 sprays of olive oil in a large frying pan over a high heat. Add the onion and fry for 4–5 minutes, or until softened, adding a splash of water if it starts to stick. Add the garlic and cook for another 2 minutes. Add the cavolo nero and cook for 2–3 minutes until soft. Stir through the spinach and chard, then take off the heat; the spinach will have wilted only a little. Season with salt and pepper. Leave to cool completely. Heat 10 sprays of olive oil in a large frying pan over a high heat. Add the onion and fry for 4–5 minutes, or until softened, adding a splash of water if it starts to stick. Add the garlic and cook for another 2 minutes. Add the cavolo nero and cook for 2–3 minutes until soft. Stir through the spinach and chard, then take off the heat; the spinach will have wilted only a little. Season with salt and pepper. Leave to cool completely. Meanwhile, for the sauce, put the sugar in a small saucepan over a medium-high heat and swirl gently until melted and starting to turn to a caramel. Take off the heat and immediately add the vinegar, stirring to make a syrup. Add the tomatoes, chilli flakes and a pinch of salt. Simmer for 20 minutes, or until thickened. Meanwhile, for the sauce, put the sugar in a small saucepan over a medium-high heat and swirl gently until melted and starting to turn to a caramel. Take off the heat and immediately add the vinegar, stirring to make a syrup. Add the tomatoes, chilli flakes and a pinch of salt. Simmer for 20 minutes, or until thickened. Preheat the oven to 220C/200C Fan/Gas 7. Mix the feta, pine nuts, dill, nutmeg and lemon zest into the cold greens. Divide into six portions. Unroll the filo; keep under a damp tea towel to stop the sheets drying out. Preheat the oven to 220C/200C Fan/Gas 7. Mix the feta, pine nuts, dill, nutmeg and lemon zest into the cold greens. Divide into six portions. Unroll the filo; keep under a damp tea towel to stop the sheets drying out. Lay a sheet of filo on your work surface with a short edge facing you and brush the edges with a little oil. Place a portion of filling at the lower end, about 15mm/⅝in from the bottom and left hand edges and form into a triangular shape. Fold over the right half of the pastry sheet, then fold the bottom left filo corner over the filling to make a triangle. Fold the parcel up to form another triangle. Keep folding over and up until you reach the top. Seal the edge with a little oil. Spray with a little oil, sprinkle with sesame seeds and place on a baking tray. Bake for 20–25 minutes, or until golden and crispy. Lay a sheet of filo on your work surface with a short edge facing you and brush the edges with a little oil. Place a portion of filling at the lower end, about 15mm/⅝in from the bottom and left hand edges and form into a triangular shape. Fold over the right half of the pastry sheet, then fold the bottom left filo corner over the filling to make a triangle. Fold the parcel up to form another triangle. Keep folding over and up until you reach the top. Seal the edge with a little oil. Spray with a little oil, sprinkle with sesame seeds and place on a baking tray. Bake for 20–25 minutes, or until golden and crispy. Serve with the warm tomato chilli sauce. Serve with the warm tomato chilli sauce.