Artichoke and Feta Triangles


  • Makes32 to 32 servings

"Is an artichoke a kind of animal?" Jared asks, as he carefully nibbles at a corner of a triangle. "It's a vegetable," I tell him. But I can see that this was not the answer he was hoping for. He wanted something more exotic. "Extremely rare," I continue. "Only found in the most remote reaches of outer Globovia." Some kids want the truth, others want something a little more interesting.


  • 1 tbsp olive oil, or vegetable oil

  • 1/2 small onion, chopped

  • 2 garlic cloves, squished

  • 4 eggs, beaten

  • 1 398-mL can artichoke hearts, (packed in water, not the marinated kind), drained and chopped

  • 250 g feta, crumbled (about 2 cups)

  • 1/4 cup dry bread crumbs

  • 1/4 tsp salt

  • 1/2 tsp dried oregano, crumbled


  • Preheat the oven to 350ºF (180ºC). Grease an 8 or 9 in. (20 or 23 cm) square baking dish.

  • Heat the oil in a small skillet over medium heat. Add the onion and garlic and cook, stirring, just until softened - about 3 minutes. Dump into a bowl. Have your child add all the remaining ingredients, stirring until well mixed. Pour into the prepared baking dish and bake for 30 to 35 minutes, until set in the middle and lightly browned. Let cool slightly before cutting.

  • To make triangles, first cut into 16 squares (4 cuts in each direction - your child can help you figure this out if you're having trouble), then cut each square diagonally to make two triangles. Serve warm or at room temperature.

This article was originally published on Jan 01, 2001

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