THE DAIRY KITCHEN
Scrunched Filo with Roasted Cherry Tomatoes and Persian Feta
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
10 MINS
Cooking
10 MINS
If you find working with filo fiddly, then this 'scrunch' method is for you. The result is crispy canape bases that can be topped with just about anything. We love the creaminess of feta and roasted cherry tomatoes.
Ingredients
3 sheets filo pastry50g butter, melted
3 cherry tomatoes, quartered
olive oil spray
salt flakes and freshly ground black pepper, to taste
75g Persian-style feta, accompanied with 1 tablespoon reserved oil
baby basil leaves, for garnish
Handy Tips
Tip:
Pastry cups can be prepared a day ahead and stored in an airtight container. Warm in oven for 5 minutes, before filling.
Method
- Brush each pastry sheet with butter and cut into 4 rectangles. Scrunch each individual filo rectangle and press tightly into the base of a 12 hole non stick mini muffin pan. Make a small indent in each pastry cup. Drizzle any remaining butter over scrunched filo.
- Place tomatoes on a paper lined baking tray and spray with oil. Sprinkle with seasonings.
- Bake pastry and tomatoes at 200°C for 10 minutes or until pastry is golden and crisp and tomatoes are softened. Remove and allow to cool for 5 minutes before removing pastry from pans and cooling on a wire rack.
- Top each pastry case with Persian Fetta and a wedge of tomato. Drizzle with remaining oil. Garnish with basil and serve.
