Begin by preheating your oven to 180 degrees Celsius.
Using small cake moulds or muffin tins place the cut filo pastry in each tin, coating/brushing each layer with rapeseed oil. Aim to allow three sheets of filo per cup. I find it works best when you stick the sheets together but not directly in line with each other, you get more crunch and more of a rustic feel this way.
Once you’ve lined each tin, make sure the sides are sticking up and haven’t flopped over or inwards – once the filo is cooked it will harden and turn crisp.
Bake in the oven for 3-5 minutes or until they turn to a light golden colour. Once cooked remove from the oven and allow to cool.
For the pea puree, simply place all ingredients in a food processor and blend (a hand blender will also work). Have a taste and adjust the seasoning, herbs or zest to your preference. Keep refrigerated until ready to serve.
Prepare your dressing by combining all ingredients in a jar and shaking or simply whisk together in a bowl, again check for seasoning and adjust if necessary.
Prepare fresh herbs and salad for garnishing and add just before serving, drizzling over the dressing at the very last minute to ensure nothing turns soggy and the salad stays as crisp and fresh as possible.
Construct by spooning in two generous tablespoons of the pea puree into your chilled filo cup. Place the salad and herbs in a bowl and drizzle over the dressing so it’s evenly coated then place equal handful on top of the pea puree.
Sprinkle over the crumbled feta and finish by garnishing with the lightly toasted pine nuts.