Scrunched Filo with Roasted Cherry Tomatoes and Persian Fetta

Prep: 10 mins

Cook: 10 mins

Makes: 12

Difficulty:

Cuisine:

Saved:

Persian

Recipe by: The Dairy Kitchen

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:

3 sheets filo pastry

50g Australian butter, melted

3 cherry tomatoes, quartered

Olive oil spray

Salt flakes and freshly ground black pepper, to taste

75g Australian persian fetta, accompanied with 1 tablespoon reserved oil

Baby basil leaves, for garnish

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