Butternut and pistachio phyllo tartlets


  • 200g Danish feta
  • 500g butternut, peeled and cut into small dice
  • 1 packet phyllo pastry, defrosted
  • Melted butter, for brushing
  • 1 tsp cinnamon
  • 100g pistachio nuts, coarsely chopped


Step 1
Using scissors, cut the stack of phyllo sheets into squares large enough to generously line each depression in a mini-muffin tin.
Keep moist under a slightly damp tea-towel.
In a roasting dish, combine the butternut and cinnamon.
Season with salt and pepper, drizzle with olive oil and dot with butter.

Step 2
Roast at 190 degrees for about 20-25 minutes, until the butternut is soft.
Allow to cool.
Spray the muffin tin with cooking spray.
Line each depression with 2 squares of phyllo pastry which have each been brushed with a little melted butter.

Step 3
When all depressions have been lined, bake in the same oven for about 10-15 minutes until crisp and golden brown.
Remove the pastry cases from the tin and allow to cool.
Repeat process to give you 24 pastry cases.

Step 4
To assemble, place a small dollop of the feta cheese into the bottom of each cup.
Top with a spoonful of the butternut cubes and sprinkle with pistachio nuts