Ingredients
Makes 8
6 sheets Antoniou Fillo Pastry
50g butter, melted
Savoury Filling Suggestions
Prawn cocktail - baby cos lettuce leaves, fresh prawns and marie rose sauce
Greek - crumbled feta, cherry tomatoes, olive oil and parsley
Chicken Salad - leftover roast chicken, walnuts, celery and mayonnaise
Method
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 the melted butter liberally over a 12 hole muffin tin.
Lay the Filo Pastry on your bench with the longer edge facing you. Cut in half and then cut each half into 4 even quarters.
Brushing each sheet with butter as you work, lay a sheet of Fillo into the muffin pan, pressing lightly so it fits. Layer another sheet of Fillo on top and repeat this process for each muffin hole, using 6 pieces of Fillo per muffin hole.
Cook in the oven for 10 minutes or until golden. Allow to cool completely.
Fill each Fillo cup with any of our suggested fillings.