Tuna and pea filo triangles

Tuna and pea filo triangles

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  • 0:20 Prep
  • 0:25 Cook
  • Makes 24
  • Capable cooks

Featured in
Lunch recipes, Kids party food


  • 2 teaspoons olive oil
  • 45g small broccoli flowerets
  • 1 small carrot, finely chopped
  • 1 stick celery, finely chopped
  • 185g can tuna in oil, drained
  • 1/3 cup (40g) frozen peas, thawed
  • 1 cup (200g) low-fat ricotta
  • 2 1/2 tablespoons breadcrumbs
  • salt and cracked black pepper
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon finely grated lemon rind
  • 12 sheets filo pastry
  • olive oil spray


  • Step 1
    Preheat oven to 200°C. Heat the oil in a non-stick frying pan over medium heat. Add the broccoli, carrot and celery, and cook for 3 minutes or until just tender. Remove and place in a bowl. Add the tuna, peas, ricotta, breadcrumbs, salt and pepper, parsley and lemon rind, and mix together.
  • Step 2
    Place a sheet of filo pastry on a flat work surface. Spray lightly with oil spray. Place another 2 sheets of pastry over the top, spraying each layer with oil spray.
  • Step 3
    Cut pastry sheets into 6 strips. Place a tablespoonful of tuna mixture in the top left corner of one of the strips and fold diagonally into a triangle. Continue folding over and over to form a triangle. Trim any excess pastry. Repeat process with remaining filo sheets.
  • Step 4
    Place the filo triangles on a baking tray lined with baking paper. Spray with a little extra oil spray. Cook for 15-20 minutes or until the pastry is golden and crisp.


Using filo pastry is easy, as long as you keep the pastry sheets you are not working with covered in plastic wrap to stop them from drying out. These filo triangles can be frozen uncooked for up to three months. Thaw fully before cooking following instructions above.

  • Author: Kate Murdoch
  • Image credit: Luke Burgess
  • Publication: Taste.com.au

Source: taste.com.au


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