Ackee and Saltfish Phyllo Cups with Scorched Bonnets Sweet Heat Pepper Spread

Prep Time: 20 minutes
Total Time: 35 minutes
Servings: 12 mini cups

🛒 Ingredients:

• 12 sheets phyllo dough (thawed if frozen)
  

• 3 tablespoons melted butter or olive oil (for brushing phyllo)
  

• 1/2 lb boneless salted cod (saltfish), soaked overnight and rinsed
  

• 1 can (about 20 oz) canned ackee, drained and gently rinsed
  

• 1 tablespoon olive oil
  

• 1 small onion, finely chopped
  

• 1/2 bell pepper (red or green), diced
  

• 2 cloves garlic, minced
  

• 1 small tomato, diced
  

• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  

• 1-2 tablespoons Scorched Bonnets Sweet Heat Pepper Spread (adjust to taste)
  

• Black pepper, to taste
  

• Fresh parsley or chives for garnish
  

👩🏽🍳 Directions:

1. Prepare the Saltfish:
   

   • Drain and flake into small pieces.
     

2. Prepare the Filling:
   

   • Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic until softened (about 3-4 minutes).
     

   • Add diced tomato and thyme; cook for 2 minutes more.
     

   • Stir in flaked saltfish and black pepper; cook another 3 minutes.
     

   • Gently fold in ackee, careful not to mash it. Cook for 2 minutes to heat through.
     

   • Stir in Scorched Bonnets Sweet Heat Pepper Spread to taste. Remove from heat.
     

3. Prepare Phyllo Cups:
   

   • Preheat oven to 375°F (190°C).
     

   • Lightly grease a mini muffin tin.
     

   • Lay one sheet of phyllo on a clean surface and brush lightly with melted butter or oil. Layer 3 sheets per cup, brushing each sheet with butter/oil.
     

   • Cut stacked phyllo sheets into 12 squares (about 5x5 inches), gently press each square into the mini muffin tin cups, creating small cups.
     

   • Bake phyllo cups for 7-9 minutes or until golden and crisp.
     

4. Assemble and Serve:
   

   • Spoon the ackee and saltfish filling into each phyllo cup.
     

   • Garnish with chopped parsley or chives. Serve warm or at room temperature.
     

🍽️ Serving Size:

• 2 phyllo cups per serving (makes 6 servings)
  

🔎 Nutritional Facts (per serving):

• Calories: 220
  

• Protein: 15g
  

• Carbohydrates: 18g
  

• Fiber: 1.5g
  

• Sugars: 2g
  

• Fat: 9g
  

• Saturated Fat: 2g
  

• Sodium: 650mg (varies with saltfish soaking)