13 September 2014,16:26 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Lightly brush 6 x 150 ml / ¼ pint ramekins with oil.
  • Cut the filo into 24 x 15 cm / 6 inch squares and cover with a damp cloth. Taking 4 squares at a time, brush each one with oil.
  • Place 1 square on top of the next, twisting them so the corners are offset. Place in a ramekin, pressing well down. Repeat with the remaining squares.
  • Bake at 190°C/375°F/gas mark 5 for 20 minutes until evenly browned. Carefully remove from the ramekins, place on a wire rack and keep warm.
  • Meanwhile, brush the vegetables with oil and place skin side uppermost under a hot grill for 15 minutes until they begin to blacken.
  • Remove the skins from the peppers then chop all the vegetables into bite-sized pieces.
  • Fill each pastry case with pieces of vegetable. Season to taste and drizzle with a little olive oil.
  • Garnish with Parmesan shavings and a parsley sprig. 


  • 4 sheets filo pastry
  • Sesame oil for brushing
  • 4 each small red and yellow peppers, cored, deseeded and halved
  • 4 small courgettes, halved lengthways
  • 5 baby artichokes bottled in oil, halved lengthways
  • Salt and pepper


  • Shavings of fresh Parmesan
  • Flat-leafed parsley

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