Serves: Makes 12 - 15
Cooking time:  15 - 20 Minutes

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• 50ml Mooi River butter
• 1 red pepper (seeds removed), chopped
• 1 green pepper (seeds removed), chopped
• 2 chillies, (seeds removed), chopped
  250g mushrooms, sliced
• 250g Clover Black Pepper Feta, crumbled
• 4 – 5 sheets phyllo pastry
• 100 ml Mooi River butter, melted
• Sweet chilli sauce for serving

1. Preheat oven to 180°C.
2. Heat butter in frying pan and sauté peppers, chillies and mushrooms until cooked and liquid has evaporated. Allow to cool.
3. Add cheese and mix.
4. Place one sheet of phyllo pastry on working surface, brush with melted butter and fold in half, length-wise.
5. Spoon 25ml of cheese mixture onto narrow side. Roll over, cut pastry and fold in sides to secure filling.
6. Place on lined baking tray and brush with butter. Repeat. Bake in pre heated oven for about 15 - 20 minutes, or until golden brown. Serve with sweet chilli sauce.

*For a more compact filling, process until smooth. Combine feta, cheddar and blue cheese. Add biltong, gherkins, spring onions, mayonnaise, mascarpone and chilli and mix.

Health tip: Peppers, no matter the colour, are high in dietary fibre and packed with a host of vitamins. They are also low in saturated fat, cholesterol, and sodium.