Scrunched Filo with Roasted Cherry Tomatoes and Persian Fetta

Scrunched Filo with Roasted Cherry Tomatoes and Persian Fetta
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Recipe by: The Dairy Kitchen
dairy.com.au
Average: 5 (1 vote)
24 Collected
Difficulty
Easy
Category
Cuisine
Prep:  10 mins
Cook:  10 mins
Makes:  12
A simple appetiser idea, this scrunched filo with roasted cherry tomatoes and Persian feta is a quick and easy recipe that can be on the table in under twenty minutes.

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Scrunched Filo with Roasted Cherry Tomatoes and Persian Fetta
Ingredients:
Method:
  1. 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
  2. Place tomatoes on a paper lined baking tray and spray with oil. Sprinkle with seasonings
  3. 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
  4. 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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