Courgette and feta filo triangles

Method

1. Heat the oil in a large frying pan over a medium heat. Add the onion with a pinch of salt and cook for 5 minutes until starting to soften. Stir in the courgettes and cook for about 30 minutes, stirring occasionally, until jammy and soft. Leave to cool slightly.
2. Tip into a large bowl and stir in the spring onions, herbs and lemon zest. Crumble in the feta and mix in the beaten egg. Season well with black pepper.
3. Heat the oven to 180°C fan/gas 6. Lay a sheet of filo on a work surface and cut into two even strips lengthways, shorter ends towards you. Brush all over with oil, spoon some of the courgette mixture onto the far end of the pastry strip, then fold one corner diagonally over the filling to create a triangle. Fold the triangle towards you, then keep folding (diagonally, then down) to create a neat, well-stuffed triangular shape. Repeat with the second strip, then do the same with the remaining pastry and filling.
4. Transfer the parcels to a baking tray, then brush the tops with a little more oil and sprinkle with nigella seeds. Bake for about 20 minutes until the pastry is crisp and golden. Serve warm or allow to cool, then keep in the fridge, ready to take on a picnic.