Ingredients
Makes 6
6 sheets Antoniou Fillo Pastry
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
1/2 cup olive oil
Parmesan cheese, grated
Instructions
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius and brush a 6 cup muffin tin with olive oil.
Heat the olive oil in a medium sized pot and add the carrot, zucchini, red and green capsicums and onion. Season with salt and pepper and allow to cook for 10 minutes until softened. Set aside and cool completely.
Combine the eggs, cream and basil in a jug and set aside.
Take one sheet of Filo pastry and lay it on a clean bench, the longer side facing you. Brush liberally with olive oil and place another sheet of Fillo on top. Brush with olive oil. 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 Fillo until the muffin tin is full. Place 2 tbsp of the cooled veggies into each pie and top with the egg mixture. Sprinkle Parmesan cheese on top of each pie and cook for 20 minutes or until golden and puffy.
