Instructions

1. First make the filo tarts. Preheat the oven to 180C.
2. Melt the butter or margarine and let it cool.
3. Lightly grease the holes of a muffin tin. Alternatively put 12 silicone muffin cases onto a baking sheet – no need to oil them.
4. Put 3 filo sheets on top of each other and cut out approx. 10 x10 cm squares. Put them on a plate and cover with a dump kitchen towel.
5. Lay a filo square on a chopping board, brush it with the melted butter, then add another square on top, slightly turned. Brush this with butter too, then put another square on top, again angled.
6. Put this shape into one of the muffin tin holes or silicon cases, slightly pushing down with your fingers.
7. Repeat with the rest of the filo squares. You should get 12 filo cases.
8. Bake for about 8 minutes or until golden all over. Let them cool in the tin for a couple of minutes, then carefully remove them to a platter. Let them cool.
9. Meanwhile, cut the vegetables into small cubes. Finely chop the onion and garlic.
10. Heat some oil in a frying pan, sauté the onion for 5 minutes, then add the garlic, chopped vegetables and oregano.
11. Stir for a couple of minutes, then add the vinegar, salt and pepper, some chilli flakes if liked.
12. Put a lid on and sauté for approx. 8 minutes, until the vegetables are soft and slightly caramelized.
13. Let them cool a bit, then stir in the chopped parsley.
14. Fill the filo cases with the sautéed vegetables just before serving.
15. You can serve these filo tarts warm or at room temperature.