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!


  • 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


  1. Mix the coconut oil, mint, chives, strawberries, pineapple and feta cubes together in a bowl. Let it stand to infuse for 30 minutes.
  2. 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
  3. Place the strawberry and feta mixture into the baskets.
  4. Serve with balsamic vinegar and olive oil for lunch with free range chicken breast.