- 4 sheets Phyllo pastry
- 60ml (1/4 cup) melted butter
- 250ml (1 cup) mushrooms, sliced
- 80ml (1/3 cup) red onion, chopped
- 250ml (1 cup) zucchini, diced
- 2 seeded Italian tomatoes, diced
- 115g (1/4 lb) Olymel cretons, diced
- Ground black pepper to taste
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- Preheat the oven to 165°C (325°F).
- Paste the sheet of pastry with the butter. Cover with a second sheet of Phyllo pastry and paste with butter again. Repeat with the third slice and cover with a final sheet which is not pasted with butter.
- Cut the pile of Phyllo pastry in both directions to obtain four squares.
- Place the pastry squares in large muffin cases or ramekins greased with butter.
- In a small saucepan brown the mushrooms, onions and zucchinis in the remaining butter over a medium heat. Stir in the tomatoes, season, and cook for 2 minutes.
Divide the vegetables between the muffin cases covered with Phyllo pastry.
- Spread the cretons over the vegetables.
- Close over the bundles by pinching the top of the pastry and bake in the oven for 15 minutes or until the pastry is golden.
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