Name: Scrunched Filo with Roasted Cherry Tomatoes and Persian Fetta
Prep time: 10 min
Cook time: 10 min
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

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

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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

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

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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