Vegie filo cups

Step 1
Pre-heat oven to 180^oC. Lightly grease a 12-cup muffin tray with olive oil.

Step 2
Cut the filo into squares to fit the size of the muffin wells. Fill each muffin well with 3-4 layers of filo squares. Lightly brush with olive oil.

Step 3
In a large bowl, combine the zucchini, squash, capsicum, onion, tomato, oregano, eggs, wholemeal flour and a pinch of salt. Mix well.

Step 4
Fill each filo cup with the mixture, sprinkle with mozzarella and bake for 25 minutes until the filo is golden brown on the edges and the filling is firm and cooked through.

Step 5
Remove from the tins immediately so the filo doesn’t go soft. Cool on a wire rack.

Variation: replace the tomato, zucchini, squash and mozzarella with 3 large handfuls of baby spinach leaves and mix through 1 cup of crumbled feta cheese.

Food safety tip: if you are taking leftovers for lunch, the vegie cups need to be kept cold so pack an ice brick.

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