Breakfast Fillo Cups


makes 8

  • 6 sheets of Antoniou fillo pastry
  • 50 grams melted butter
  • muffin pan


Preheat your oven to 190 deg C

Brush the melted butter liberally over the muffin tin.

Lay out the fillo on a clean bench widthways-the longer end facing you. Cut in half and then proceed to cut each half into 4 even quarters.

Lay a sheet into the muffin pan, pressing lightly so it fits and brush with butter. Layer another sheet of fillo on top and repeat this process for each muffin hole (each muffin hole will take 6 sheets total).

Cook in the oven for 10-12 mins until golden and crispy.

Fill each fillo cup with scrambled eggs and serve as part of a brunch.

Other breakfast/brunch suggestions: scrambled eggs and smoked salmon, scarambled eggs with pesto and roast tomatoes.

Recipe, styling and photography by Souvlaki for the Soul