• Extra virgin olive oil, to grease
• 6 Granny Smith apples, peeled and diced
• ¼ cup caster sugar
• Juice of 1 lemon
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 Tbsp cornflour
• 1 Tbsp water
• 12 sheets filo pastry
• Extra 2 Tbsp extra virgin olive oil, to grease
• Cinnamon yoghurt, to serve
Preheat oven to 200°C. Grease four 400ml-capacity ovenproof dishes with oil and arrange on an oven tray. Put apple, sugar, lemon juice, cinnamon and nutmeg in a medium saucepan and cook, stirring occasionally, over a medium heat for 10 minutes or until apple begins to soften.
Combine cornflour and water in a small bowl. Add to apple and simmer until mixture thickens. Spoon mixture into prepared pie dishes.
Put 1 sheet of filo on a chopping board and brush with a little of the extra olive oil. Top with another sheet of filo brushed with a little olive oil, then a third sheet of filo. Fold sheets in half, short edge to short edge, and press together. Trim filo to form a rough circle 2cm wider in diameter than pie dishes. Put pastry over 1 dish, tucking in overhanging sides. Repeat with remaining pastry, oil and pie dishes. Bake for 20 minutes or until pastry is golden and crisp. Serve pies with cinnamon yoghurt.