Ingredients

• 15ml/1 tbsp olive oil

• 1 small onion, finely chopped

• 275g/10 oz fresh spinach, stalks removed

• 50g/2 oz butter, melted

• 4 sheets filo pastry

• 1 egg

• large pinch of freshly grated nutmeg

• 75g/3 oz crumbled fata cheese

• 15ml/1 tbsp grated Parmesan cheese

• salt and ground black pepper

Serves 4

Method:

1. Preheat the oven to 190C. Fry the onion in the oil for 5-6 minutes, until softened. Add the spinach leaves and cook, stirring, until the spinach has wilted and some of the liquid evaporated. Leave to cool.

2. Brush four 10cm/4 in diameter loose-based tartlet tins with melted butter. Cut two sheets of filo into eight 14cm/4 1/2 in squares each. Cover the remaining sheets with dish towel.

3. Brush four squares at time with melted butter. Line the first tartlet tin with one square, gently easing it into the base and up the sides. Leave the edges overhanging. Lay the remaining squares on top of the first, turning them so the corners form a star shape. Repeat for the remaining tins.

4. Beat the egg with the nutmeg and seasoning, then stir in the cheeses and spinach. Divide the mixture between the tins and smooth level. Fold the overhanging over the filling.

5. Cut the third pastry sheet into eight 10cm rounds. Brush with butter and place two on top of each tartlet. Press around the edges to seal.

6. Brush the last pastry sheet with butter and cut into strips. Gently twist each strip and lay them on top of the tartlets.

7. Bake for about 30-35 minutes, until golden. Serve hot or cold.