Once you have opened the filo pastry, it’s a good idea to work swiftly, so prepare all the ingredients first ‘a la TV chef’!
Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6. Cover 2 baking sheets with non-stick baking paper.
Cut the goat’s cheese into three even slices, then cut the circles in half, so there are 6 ‘half moons’ of cheese.
Preheat the grill, then grill the pepper strips for 2-3 minutes.
On a work top, open out the pile of filo pastry. Carefully separate the first sheet and spread it out. Dab gently with a little olive oil - too vigorously and you will damage the pastry. Take a second sheet and place it exactly over the first, paint again and do the same with a third. (Keep the remaining pastry covered with a damp tea towel to prevent it from drying out).
With a sharp knife, cut a 5cm (2 inch) strip from the short side, fold into a long tube and set aside. Place 3 sun dried tomatoes in the middle of the pastry square, then place one piece of the goat’s cheese on top, then an artichoke heart on top of that. Arrange 3 olives and 3 pepper strips over the top. This should now form a stack in the middle of the filo. Draw up the four corners of the pastry, corner to corner, to form a parcel and squeeze the ‘neck’. Gently wrap the pastry tube you set aside earlier around the ‘neck’ and pull out the corners at the top to form a pouch.
Place the parcel onto the prepared baking sheet. Continue to make 5 more parcels with the rest of the ingredients. Brush a little olive oil over each parcel, then bake for 18-20 minutes until golden brown.
Tip: The parcels can be made a day earlier, cooked and refrigerated and then reheated for 20 minutes. They can also be frozen, but must be completely defrosted and reheated for 20 minutes - the taste will be slightly different, though still delicious.
