6 sheets of filo pastry, about 30 x 40 cm (12 x 16 inches)
75 g (3 oz) unsalted butter, melted
175 g (6 oz) baby plum tomatoes, quartered
75 g (3 oz) mini mozzarella balls, quartered
50 g (2 oz) pitted Kalamata olives in oil, drained and roughly chopped
2 spring onions, finely sliced
12 basil leaves, shredded
1 tablespoon extra virgin olive oil
salt and pepper
balsamic glaze, to serve
Lay the filo sheets on a clean surface and brush each with melted butter, then place in 2 stacks of 3 sheets. Cut each stack into 6 rectangles, each 15 x 13 cm (6 x 5 1/2 inches), then use to line a 12-hole shallow bun tray. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 7–8 minutes until crisp and golden.
Meanwhile, place the tomatoes, mozzarella, olives, spring onions and basil in a bowl. Drizzle over the oil, then season well and mix to combine.
Transfer the pastry cases to a wire rack and spoon in the tomato and olive filling. Serve drizzled with balsamic glaze.