Step 1

Preheat oven to 175°C. Place half the filo sheets on a flat work surface. Spray 1 filo sheet with a little oil spray and top with another filo sheet. Repeat with another filo sheet and oil spray. Cut the pastry into twelve 10cm squares, discarding any excess pastry.

Step 2

Place a pastry square into each hole of a 12-hole, mini muffin pan. Bake for 5-6 minutes or until golden. Remove from pan and set aside to cool. Repeat the process with the remaining filo pastry.

Step 3

To serve, fill each tartlet case with a little goat's cheese then top with a little capsicum and olive. Serve immediately.