Step 1

Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until lightly browned. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add capsicum and curry paste. Cook, stirring, for 2 minutes. Add tomato, tomato paste and 1/3 cup water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 8 to 10 minutes or until curry is thick. Stir in spinach. Cook for 1 minute or until spinach wilts. Remove from heat. Stir in yoghurt and season with salt and pepper. Cool for 20 minutes.

Step 2

Meanwhile, preheat the oven to 180C/160C fan-forced. Place a large baking tray in the oven. Lightly grease eight holes of a 1/3 cup-capacity muffin pan.

Step 3

Place 1 sheet of filo on a flat surface. Brush with melted butter. Fold filo in half crossways. Brush with butter. Fold filo in half crossways. Cut lengthways into 3 rectangles. Brush rectangles with butter. Stack rectangles to form a star shape. Cover with a clean, slightly damp tea towel. Repeat with remaining filo sheets and melted butter to make 8 stacks. Line prepared pan holes with pastry stacks.

Step 4

Spoon cooled filling among filo cases. Gently fold edges of filo over filling to partially cover. Brush with butter. Place the muffin pan on a hot tray in the oven. Bake for 20 to 25 minutes or until pastry is golden brown. Stand for 5 minutes.

Step 5

Meanwhile, combine yoghurt and mint in a small serving bowl. Season with salt and pepper. Serve filo parcels dolloped with yoghurt mixture and sprinkled with extra mint leaves.