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Sweetcorn and Zucchini Filo Triangles

These addictive filo triangles are perfect snack, appetizer or party food. Made of crunchy filo pastry and sweetcorn and zucchini filling, they are both delicious and healthy.

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Are you a fan of filo pastry like us? Then you'll love our savoury triangles that hide a bunch of sweetcorn and grated zucchini (with some onion) flavoured with fresh parsley. The thin filo sheets bake up flaky and crisp, creating the perfect crunchy contrast to the filling.

These are ideal choice for an everyday snack, light lunch or even picnic meal (just like our potato and mushroom filo pies). Plus, these filo triangles are quite easy to prepare and are ideal crowd pleaser.

Let's see how to prepare these veggie filo pastry triangles, that can be enjoyed either just from the oven or when cool. In both cases they are super addictive and you will not be able to stop at just one.

What is filling made of

These delicious filo triangles are filled with simple and quick to make filling. You will need ZUCCHINI (coarsely grated), SWEETCORN (from the tin of frozen), SMALL ONION (finely chopped), SALT & GROUND PEPPER, FRESH PARSLEY (finely chopped) and OLIVE OIL.

About zucchini...

Zucchini are favourite summer vegetable which tastes great in salads, pastas, soup, pizza or even desserts.

Once grated, zucchini can be turned into a healthy fritters such as our simple zucchini fritters or the one with pancetta, for some extra flavour. And, if you love these you'll also love our tempting fried zucchini balls.

We hope these recipes will inspire you to try cooking zucchini in a new way. And this is not all, there are always more zucchini recipes to try.

When purchasing zucchini, choose ones that are firm and heavy with a bright, glossy skin. Also choose smaller zucchini which offer more flavour than the larger one.

To keep zucchini fresh at home don't wash them until you are ready to use them. Keep them in the fridge and they will last for at least a week.


  1. For grating zucchini you will need a box grater with large holes. The best way to do this is to place a box grater inside a medium bowl and start to grate. Then, once you're finished grating, you have all of your stuff in one place.

  2. Now transfer zucchini in a colander set over a bowl and sprinkle lightly with fine salt.

  3. Leave for 10-15 minutes then using clean hands, squeeze out as much liquid from the zucchini as possible. 

Next, follow the steps below:

  1. Drizzle some olive oil in a skillet and cook sweetcorn for a few minutes, stirring continuously. Transfer to a bowl.

  2. Now, drizzle again some olive oil in a skillet and cook chopped onion until soft (for 3-4 minutes).

  3. Add grated zucchini, season with salt and pepper and cook for another 5-6 minutes, stirring continuously.

  4. In the end, stir in sweetcorn and fresh parsley and cook for a few minutes more. You have the filling ready.

Preparing the filo pastry

If you have quality filo pastry, assembling the triangles is fairly easy. For this recipe you will need 6-8 large filo pastry sheets (don't open the filo package until you have the filling ready). Keep the filo sheets in a stack and using a sharp knife, cut them into strips (10x40cm).

We are ready to assemble triangles, which is fairly easy and quick.

Assembling the triangles

FOR EACH TRIANGLE YOU WILL NEED 2 FILO STRIPS. First, place 1 filo strip on the work surface, brush with water/olive oil mixture (mix in a bowl), then top with another one.

Place a tablespoon of mixture at the bottom of the strip then fold the corner over the filling to form a triangle and continue folding until the mixture is completely encased in the triangle.

Baking the triangles

Arrange triangles on a baking sheet (lined with baking paper), brush with olive oil/water mixture. Be sure not to overload the sheet, leave some space between the triangles.

Bake them in preheated oven until the are golden brown and crisp, 18-20 minutes. 

These are the best warm but also delicious cold. You can easily re-crisp them by placing back in the oven for 4-5 minutes at 190°C/374°F.

Looking for more nibbles? Take a look at these:

Sweetcorn and Zucchini Filo Triangles

MAKES: 16 triangles
COOKS IN: 1 hour 10 minutes
LEVEL: Moderate


  • 600g zucchini
  • 100g sweetcorn
  • 1 small onion (40-50g)
  • 2 tablespoons finely chopped fresh parsley
  • salt & ground black pepper
  • olive oil
  • 200g filo dough (6 sheets)
  • 50ml water + 30ml olive oil, for brushing filo pastry

Kitchen essentials for this recipe:

Box Grater | Colander | Non-Stick Skillet | Wooden Spoon | Cutting Board | Sharp Knife | Baking Sheet 


  1. FOR THE FILLING, grate zucchini using the large holes on a box grater. Place in a colander, then sprinkle over some salt and leave aside for about 10-15 minutes. Squeeze as much as liquid as you can from the zucchini. Set them aside.

  2. Put a skillet on a medium-heat with a drizzle of olive oil and add sweetcorn. Cook for 2-3 minutes, stirring continuously. Transfer the sweetcorn to a bowl.

  3. Put the skilled back to the heat, put another few drizzles of olive oil the add onion. Cook for 2-3 minutes, stirring continuously until translucent. 

  4. Add grated zucchini, stir to coat, season with salt and pepper. Cook for about 5-6 minutes, stirring continuously with a wooden spoon. Stir in parsley sweetcorn and continue to cook, about 2 minutes more. Set aside.

  5. Preheat the oven to 190°C/374°F. Line the baking sheet with baking paper.

  6. FOR THE TRIANGLES, keep the filo sheets in a stack and using a sharp knife cut them into long strips, 10x40cm. Keep the filo strips covered with a slightly damp tea tower while working.

  7. Place one filo strip on a dry work surface and brush with water/oil mixture. Top with another filo strip to create a double layer. Place a tablespoon of zucchini/corn mixture at the bottom of the strip. Fold the bottom corner over the filling to form a triangle and continue folding as though folding a flag, until the filling is completely encased in the triangle. 

  8. Place triangle on the baking sheet then brush the outside with water/olive oil mixture. Repeat until all triangles are formed. (you will have 16 triangles). Bake for 18-20 minutes or until they are crisp and golden.

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