200 g goat’s cheese, 200 g baby leaf spinach, wilted and moisture removed, ½ onion, finely diced, 100 g filo pastry and 2 eggs.
In the kitchen
- Sauté the onion until translucent. Stir through the spinach, season and allow to cool.
- Divide the filo pastry sheets into eight 10cm squares. Brush one sheet of filo and place butter side up into the muffin tin. Repeat with two more sheets, placing the filo sheets at cross angles.
- Add some spinach and a slice of goat’s cheese.
- Just before you cook your tartlets, whisk two eggs in a jug and season, pour the egg over the tartlets. The egg should just cover the base of the cheese.
On the grill
Bake on a medium indirect heat for twenty minutes and serve warm.