Spinach & cheese filo pies
INGREDIENTS Melted butter, to grease 2 x 240g pkts cherry truss tomatoes 1 tablespoon olive oil 1 x 250g pkt frozen chopped spinach, thawed 400g feta, crumbled 300g fresh ricotta 3 shallots, ends trimmed, thinly sliced 2 tablespoons chopped fresh dill 3 teaspoons finely grated lemon rind 4 eggs, lightly whisked 6 sheets filo pastry 100g butter, melted METHOD Step 1 Preheat oven to 180°C. Brush eight 150ml capacity muffin pans with butter. Line a baking tray with non-stick baking paper. Step 2 Use scissors to cut the tomatoes into small bunches, leaving the stems intact. Place on the prepared tray and drizzle over the oil. Season with salt and pepper. Step 3 Place spinach in a sieve and use your hands to squeeze out as much excess liquid as possible. Combine the spinach, feta, ricotta, shallot, dill and lemon rind in a large bowl. Add the egg and stir until well combined. Season with salt and pepper. Ste...