These delicious filo pastry triangles are crammed with smooth Cheddar and creamy ricotta cheese and make for a super simple kids' lunchbox treat or tasty afternoon snack.
Preheat oven to gas 4, 180°C, fan 160°C. In a bowl, combine the ricotta and Cheddar cheeses, the chives and the beaten egg and season with salt and pepper. Place 1 sheet of filo pastry on a flat surface and brush with butter. Top with a second pastry sheet to make 2 layers. Cut lengthwise into 3 strips. Cover the remaining pastry with a damp tea towel until needed. This will prevent it from drying out.
Place 1 heaped teaspoon of the cheese mixture in the corner of the first layered pastry strip. Fold over diagonally to form a triangle. Continue, making roughly 4-5 folds, while keeping the triangular shape. Discard any excess pastry.
Place the finished triangles on a lined baking tray. Prepare the next pastry strips in the same way, by layering two pastry sheets and cutting lengthways into 3 strips, then brushing with butter.
Repeat the process until you have a total of 18 triangles. Brush with the remaining butter. Bake for 25-30 minutes or until golden and crisp. Serve immediately.
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