appetizer, Brunch, Recipes, Snack, Vegetables

Filo Triangles with Zucchini-Tomato Filling

The following tasty and crispy filo triangles are a quicker version of the Sephardic savory “Boyos” pastries (click HERE for recipe), which require a fairly lengthy preparation of their delicate dough. Here, I’ve used store-bought filo pastry, and filled it with the traditional tasty zucchini-tomato filling, which is also used for making “Burekitas” (click HERE for recipe).
Using this filling, along with brushing the dough with a fragrant mix of olive oil and tahini paste, instead of melted butter, creates a tasty vegan dish, which will delight even hard core carnivores.
The flaky crispy dough pairs beautifully with the filling, and with the nutty flavor of the tahini and sesame seeds. The pastries are so light and tasty, you’ll find it hard to eat just one – a good reason to prepare more! Try them and enjoy.

* Defrost the dough slowly, preferably overnight in the fridge. This prevents the sheets from breaking and keeps them pliable.
* Filo dough comes in different thicknesses, which are marked by numbers. Here I’ve used #4, which stands for thin delicate sheets. If you’re still new to using filo, you may prefer using thicker dough (#7).

Makes: 22
Prep time: 30 minutes
Cooking time: 20 minutes
Baking time: 15 minutes

For the filling:

2 medium zucchini, coarsely grated
1 medium onion, coarsely grated
1 medium tomato, coarsely grated, skin removed
2 Tbs tomato paste
1 tsp salt
½ tsp freshly ground black pepper
2 Tbs light olive oil
For the filo:
¼ cup light olive oil
2 Tbs tahini paste
½ package (½ lbs/227 grams) Filo dough #4 (see notes)
For topping:
Raw Sesame seeds

1. The filling: mix all the ingredients in a large pan and cook over medium-high heat, mixing occasionally, about 20 minutes, until the vegetables are cooked through and the liquids evaporated. Taste and adjust seasoning. Cool to room temperature before using.

2. Preheat the oven to 350F (175C). Line a baking sheet pan with baking paper. Mix the oil with tahini paste.
3. Cut the dough in half, into two rectangles about 6.3” (16 cm) X 9” (23 cm). Cover the dough while working.
4. Place one dough sheet over lightly oiled work surface and brush it lightly with the oil-tahini mixture. Repeat with two more layers. Cut again in half, lengthwise, so you’ll have two large stripes, each of three layers of dough.

5. Place a heaped tablespoon of the filling on each dough strip, as shown in the photo. Fold into triangles (“flag fold”) and place in the pan. Repeat with the rest of the dough and filling. Brush the tops with the oil-tahini mix, and sprinkle sesame seeds over.

6. Bake for about 15 minutes, until the pastries are deep golden-brown. Serve warm.

52 thoughts on “Filo Triangles with Zucchini-Tomato Filling”

        1. I’m glad to know, and hope you’ll enjoy the pastries.
          Sephardic (with origins in Spain, then in the Balkan/Italy/Greece/Turkey) cuisine is fairly different than the Moroccan-Jewish one, so I can see why these pastries are not part of your daughter-in-law’s repertoire.
          Fortunately, by now in Israel all these traditional dishes are being mixed into one tasty fusion cuisine.
          חג שמח to you too! 🙂

          Liked by 1 person

  1. Homemade dough won’t be missed (well, maybe a little) as you’ve brushed on tahini with olive oil and then topped it with sesame seeds. The filling sounds wonderful and easy to put together. Thanks for suggesting leaving the dough in the refrigerator to thaw overnight instead of the 30 minutes on the counter – it always cracks!

    Liked by 3 people

    1. Thank you Judi, I’m glad you’ve found the tip helpful. Working with filo dough can be very frustrating if not handled properly.
      I do miss the original dough, but it is so time consuming, that I sometimes surrender to the easier option. It’s very very tasty in itself, especially with this filling, which is my favorite. 🙂


  2. I love Burekitas made with potatoes and cheese, so I know I’d love these. Our filo is fresh, but I don’t remember if it tells how many sheets. I’ll have to get some more and see. Then I can make your filo version of Burekitas. Thanks for sharing…

    Liked by 1 person

    1. Thank you Ron, I’m glad you liked the recipe. I hope you will enjoy it. Potatoes and cheese filling is also a very tasty option.
      No doubt fresh filo is superior, and easier to work with. Here it is only available in some ethnic markets, which, as long as the virus is still around, I’m skipping altogether…


  3. This is such a nice recipe. I get filo sheets for Baklava. only use 8-10 and the rest – I dont know what to do with those and mostly goes to trash(unwillingly). This recipe gave me a new idea and the more veggies in it, the better. Thank you

    Liked by 1 person

  4. These are beautiful! I can feel the crunch! I never knew that filo/phyllo pastry came numbered. Although, I probably don’t have choices where I live. Next time I’m at a better store, like Whole Foods maybe, I’ll check.

    Liked by 1 person

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