|0.00||fresh chillies — 573|
|10.00||phyllo pastry — sheets|
|150.00 g||feta cheese|
|150.00 g||ricotta cheese|
|100.00 g||mozzarella cheese — grated|
|60.00 ml||sour cream|
|4.00||peppadews — sliced|
|0.00||sea salt and freshly ground black pepper|
Preheat oven to 180 °C and lightly grease 3 x 15 cm tart tins with olive oil.
Line with phyllo pastry, brushing each sheet of pastry with olive oil.
Mix the feta, ricotta, mozzarella, sour cream and peppadews and season with salt and pepper.
Spoon the cheese mixture into the tart tins, fold over the phyllo and seal.
Bake for 25 minutes until golden brown.
Serve lukewarm with sweet chilli sauce.