VEGGIES IN PHYLLO CUPS
Veggie cups as a side dish.
Use 3 or 4 sheets of phyllo pastry, spread each sheet with melted butter and place on top of each other. Cut into 12 squares. Place into muffin tin hollows and fill the cups with any cooked veggies of your choice. I’ve added a dash of cheese sauce, placed a fried mushroom on top and sprinkled it with some Mozzarella cheese. Bake at 180*C for about 15 minutes.
Photo and recipe: Louise Groenewald
