Antipasto pies

All the tastes of the deli in a pie

Preparation Time: 10 min

Cooking Time: 6 min

Serves: 4

Ingredients: 

120g marinated char-grilled capsicum, drained well on paper towel, chopped
120g marinated char-grilled eggplant, drained well on paper towel, chopped
100g marinated artichoke hearts, drained well on paper towel, chopped
80g semi-dried tomatoes, drained well on paper towel, sliced
8 sheets filo pastry
Olive oil cooking spray
60g Danish feta, crumbled
8 fresh basil leaves, shredded

Method: 

1. Combine the capsicum, eggplant, artichoke and tomato in a glass bowl.
2. Layer filo, spraying lightly with olive oil between layers, in a stack on a clean work surface. Use the large cutter and a small sharp knife to cut out four pie bases from pastry.
3. Place pastry bases in Pie Magic. Spoon vegetable mixture among pie cases. Close Pie Magic and cook for 6 minutes or until pastry is golden and crisp.
4. Carefully transfer pies to serving plates. Top with fetta and basil. Serve with a mixed green salad.