The strawberries and feta are natural partners and the phyllo baskets make for a whimsical presentation. Absolutely lovely to look at and delicious to eat!
Ingredients
- 2 cups fresh strawberries, cut into quarters
- 1 cup fresh pineapple, cut into small cubes
- 250g feta, cut into small cubes
- 1 tablespoons extra virgin coconut oil, melted
- 1 tablespoon fresh mint, chopped
- 5 ml fresh chives, chopped
- 4-5 sheets Phyllo pastry, cut into 10cm squares
- Butter to paint the pastry sheets
- Salt and pepper, to taste
Method
- Mix the coconut oil, mint, chives, strawberries, pineapple and feta cubes together in a bowl. Let it stand to infuse for 30 minutes.
- Place the phyllo pastry squares into buttered muffin pans and butter them on the outside. Bake at 180 C until light brown. Cool the pastry baskets
- Place the strawberry and feta mixture into the baskets.
- Serve with balsamic vinegar and olive oil for lunch with free range chicken breast.
