Sydney woman Ayeh Far shares her three-ingredient recipe for cheesy veggie triangles

A home cook has shared her simple recipe for cheesy veggie triangles which can be made with three basic ingredients.

Ayeh Far, from Sydney, shared a TikTok video showing how she makes the snacks with feta cheese, spinach and ready-rolled puff pastry, which is sold in the frozen section of leading supermarkets like Coles and Woolworths.

‘These are the best snack and so easy to make,’ she said in the clip. 

Ayeh, who has built a following of more than 630,200 on TikTok by sharing her quick and easy recipes, starts by wilting spinach in hot water before mixing it with crumbled pieces of feta, mashing them together with the back of a spoon. 

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She loads the mixture onto a sheet of filo pastry which she folds over into triangular shaped parcels. 

Ayeh then spritzes the parcels with cooking oil, sprinkles sesame seeds over the top and bakes them at 180 degrees Celsius until crisp and golden. 

Her simple recipe, which has been viewed 322,400 times since it was uploaded on Saturday, quickly drew delighted responses.

‘Spinach and cheese are my favourite flavour combination, definitely trying this,’ one viewer replied.

‘I love your recipes so much,’ added another.

Others said the triangles were like a simplified version of spanakopita, a savoury cheese and spinach that originated in Greece.

It’s the latest of Ayeh’s recipes to take social media by storm, following her wildly popular spaghetti carbonara.

While some recipes are made with cream, Ayeh said the traditional version of the iconic dish should be made with raw eggs and pecorino cheese instead.

‘The key to making an authentic carbonara is not to use any cream. The creaminess comes from mixing egg and Pecorino Romano cheese which creates a creamy silky sauce in minutes,’ she explained.

To make the pasta in less than 15 minutes, you’ll need spaghetti, eggs, hard cheese like Pecorino Romano or Parmigiano Reggiano, black pepper and one unusual ingredient.

Ayeh has added her own twist to the classic by creating a ‘meatless’ version with shiitake mushrooms.

‘I’ve used shiitake as it gives a rich flavour and meaty like texture and is a good substitute for bacon,’ she said. 

She started by adding two egg yolks, an egg, black pepper and freshly grated Pecorino cheese.

‘If you’re still adding cream to your pasta carbonara then today’s the day to redeem yourself and make it right,’ Ayeh said.

She sliced the mushrooms and sautéed in a pan until they are browned.

Next, she cooked the pasta in heavily salted water. Ayeh then used a splash of pasta water to ‘thin out’ the sauce.

She took the mushrooms off the heat, added pasta, and poured the sauce through, stirring until the ingredients are well combined.

‘Give it all a good mix together. It would create a silky, creamy carbonara,’ she said.

‘There’s no better way to show your loved ones you care than by making them a nice big bowl of comfort food so get cooking and whip them up this magical dish.’

Ayeh’s method is also used by some of Australia’s top cooks, including Barilla’s executive chef, Andrea Tranchero.

In April 2018, Mr Tranchero revealed why he always makes authentic carbonara without cream.

‘The secret to cooking authentic carbonara is to keep it simple – it only needs five ingredients and cream is not one of them,’ he told Daily Mail Australia.

‘Nothing beats the homemade creaminess derived from the emulsion of raw egg, cooking water and Pecorino Romano cheese.’