- 2 tbsp olive oil
- 1 carrot, grated
- 1 zucchini, grated
- half a red capsicum finely chopped
- half a green capsicum, finely chopped
- 1 small onion, finely diced
- salt and pepper
- 2 eggs
- 1 cup pouring cream
- 1 tsp dried basil
- 6 sheets of Antoniou fillo pastry
- olive oil spray
- grated parmesan cheese
Heat the olive oil in a medium sized pot and add the carrot, zucchini, the red and green capsicums and the onion. Season with salt and pepper and allow to cook for 10 mins until softened. Remove and set aside and cool completely.
Combine the eggs, cream and basil in a jug and set aside also.
Preheat your oven to 180 deg C and spray a 6 cup muffin tin with olive oil.
Take one sheet of fillo and lay it on a clean bench, the longer side facing you. Spray liberally with olive oil and place another sheet of fillo on top. Spray with olive oil again. Cut the fillo into four even strips width ways and again into three even strips crossways. You will end up with 12 squares.
Stack 6 of the squares to form a star shape and push into the muffin moulds to form a mini pie. Repeat with the remaining squares and fillo until the muffin tin is full. Place 2 tbsp of the cooled veggies into each pie and top with the egg mixture. Grate a little Parmesan on top of each pie and cook for 20 mins until golden and slightly puffy.