• Prep Time: 25 minutes Cook Time: 15 minutes

• Makes: 8

Ingredients

• 40g SPAR Butter
• 500 ml SPAR Frozen Corn, cooked and drained
• 30 ml SPAR Pineapple Fruit Chutney
• 250 ml SPAR grated cheddar cheese
• 6 sheets Phyllo Pastry

Method

1. Pre-heat your oven to 180ºC.
2. Combine the corn, fruit chutney and cheese in a bowl.
3. With a little help from Mom, melt the butter in a small bowl in the microwave.
4. Unroll phyllo pastry. Place 1 sheet on a flat surface and brush lightly with the melted butter.
5. Place another sheet on top and again brush with butter. Repeat this until you have three sheets of phyllo layered on top of each other.
6. Cut this buttered stack into four equal squares. Place a spoonful of corn mixture in the middle of each square.
7. Gather each corner of the square into a neat little bundle, pinching the neck so that it stays tightly closed when it bakes.
8. Place the bundles on a greased baking tray, pressing lightly so that they're flat on the bottom. Ask Mom to help you put them in the oven for 15 minutes, or until golden brown. Serve while warm.