Prep: 10 mins
Cook: 10 mins
Makes: 12
Difficulty: Cuisine: Saved: | 25 | Recipe by: The Dairy Kitchen |
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Scrunched Filo with Roasted Cherry Tomatoes and Persian Fetta
Ingredients:
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
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