• These little phyllo cups with goat’s cheese, spring onion and tomatoes are perfect for teatime.

    Phyllo cups with goat’s cheese, spring onion and tomatoes

    Serves: 4
    Total Time: 45 mins

    Ingredients

    • 20 baby Rosa tomatoes
    • salt and freshly ground black pepper, to taste
    • 5 sheets phyllo pastry
    • 200g butter, melted
    • 2 logs goat’s cheese (chevin), sliced
    • 8 spring onions, finely chopped
    • 200ml fresh cream
    • 2 large eggs

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Slice the tomatoes in half and place on a baking tray. Season and bake for 10 minutes. Remove the tomatoes from the oven and increase the temperature to 200°C.

    3

    Cut the phyllo sheets into quarters, keeping the 5 layers together, then separate the layers and brush each square with melted butter. Layer 5 squares on top of each other at different angles and press the phyllo stacks into the openings of a large, buttered muffin tin.

    4

    Divide the goat’s cheese, tomatoes and spring onions between the phyllo cups. Beat the cream and eggs together and season. Pour a little of the egg mixture into each phyllo cup, being careful not to let it overflow.

    5

    Bake the cups until the egg has set, about 15 minutes. Serve immediately.

     

    ALSO SEE: Greek salad with phyllo triangles and tzatziki

    Greek salad with phyllo triangles and tzatziki

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com