Filo cups with peppers, feta and mint

• By Nick Camilleri Preziosi and Alex Mattei

The quantities given here are for 25 pieces.

You will need:

Three sheets of filo pastry, 150g of butter (melted), three bell-peppers (orange, yellow & red), one small shallot (peeled and chopped), two tablespoonfuls of olive oil, salt and pepper, 30g of feta cheese, one tablespoonful of balsamic vinegar, a teaspoonful of chopped mint.

Cut the filo pastry into five-centimetre squares and brush them with melted butter. Put three squares on top of each other making a star-shaped pattern. Press these into the hollows of a cup-cake tray, so that they take on the form of the hollow. Bake them for five minutes (or until golden and crispy) in an oven preheated to 200C. You can do this up to two days ahead of time and store them in an airtight container.

Rub the whole peppers with olive oil and bake them for 15 minutes in an oven preheated to 180C. Turn them over and bake them for another 15 minutes. While still hot, enclose them in a plastic box and leave them there to cool. Now strip off the peel and strip out the seeds. Dice the flesh and mix the pieces with the shallot bits, olive oil, balsamic vinegar, salt and pepper. This can be done up to two days in advance and kept refrigerated.

Spoon the pepper mixture into the filo cups, and crumble some feta cheese and a pinch of mint on each one. Serve immediately.