Put ricotta in a sieve over a bowl in the fridge overnight, if possible, to allow excess moisture to drain out.
Preheat oven to 180°C. Place a sheet of filo on a clean workspace or a sheet of baking paper, then brush with butter and top with another sheet. Repeat layering with remaining sheets. Cut into 6 even squares.
Press filo squares into 6 greased holes of a jumbo muffin tin. Put a heaped teaspoonful of tapenade into the base of each filo case. Crumble 60g ricotta into each case and top with tomatoes, pushing each tomato into ricotta, cut side up, until surface is covered.
Spray with olive oil and bake for 30-35 minutes or until pastry is golden. Top with oregano leaves and serve hot or cold.
Fancy something sweet for dessert? Why not try our pink lady apple & cherry pie