Cheesy Chilli Filo Parcels

Ingredients

• 1 small onion, finely sliced

• ½ jar The Punchy One: Pineapple Chilli Jam

• ½ - 1tsp chilli flakes

• 1 jar cannellini beans (we love Bold Beans)

• ½ block halloumi, grated

• 2 handfuls spinach

• 3 tbsp fresh corriander, chopped

• 1 packet filo pastry

• Olive oil

Method

1. Heat a glug of olive oil in a fry pan.

2. Add the onions and cook until softened.

3. Add in the pineapple chilli jam and chilli flakes and cook until sticky.

4. Add in the canellini beans with their stock and leave to simmer.

5. Add in the grated haloumi and spinach and stir to combine.

6. Add in the coriander, and season to taste.

7. Leave to cool.

8. Preheat the oven to 200C.

9. Brush a muffin tray with a little olive oil.

10. Take one sheet of filo and cut into 4 pieces. Brush each piece with oil.

11. Layer 3 pieces on top of each other and press into the muffin tray.

12. Spoon in the filling and top with the remaining piece of filo slightly scrunched to look pretty!

13. Repeat for the remianing filo and filling.*

14. Bake for 20 minutes or until golden brown.

*For a quick option, make a large one by layering 6 sheets of the filo to cover a baking dish. Add the filling and cover the top with the remaining sheet folded in half. Bake until golden.