Spinach and ricotta filo baskets

Method

1 Heat the oil in a pan and gently fry the onion for 10min until softened. Add the garlic and cook for a further 1min. Set aside to cool.

2 Meanwhile, wash the spinach and discard any large stalks. Put a large pan over a medium heat and add the spinach. Season. Cover and cook for 2–3min until wilted. Drain. When cool enough to handle, squeeze to remove any excess liquid.

3 In a bowl, beat together the eggs, ricotta and milk. Chop the spinach and stir into the ricotta, along with the onion mixture and nutmeg.

4 Preheat oven to 200ºC (180ºC fan) mark 6 and preheat a baking sheet. Lightly grease 10 holes of a 12-hole muffin tin. Unroll filo pastry and keep covered with a clean, damp tea towel. Cut the filo into 15cm (6in) squares – big enough to line the holes of the muffin tin with a bit of an overlap. Brush the squares with olive oil. Lay one square on top of another at a 45° angle so the points are offset. Then add a third square, offsetting the points to fall between those of the first two squares so you end up with a star shape. Push the layered squares into one of the muffin-tin holes. Repeat with the remaining filo to make 10 baskets. Brush edges with oil.

5 Mix together the pine nuts, Parmesan and parsley. Divide the ricotta mixture among the filo baskets and top with the pine nut mixture. Bake in the muffin tin on the preheated baking sheet for 7–8min until golden. Gently remove the baskets from the muffin tin and cook directly on the baking sheet for a further 5min to crisp up the bases.

GET AHEAD
Make up two days ahead. Cover and chill.
If you prefer, the filo baskets can be frozen for up to a month – follow the recipe but, before baking, bring the filo edges together over the filling so the baskets are more robust.

TO SERVE
If frozen, thaw overnight in the fridge. Preheat the oven to 200ºC (180ºC fan) mark 6 and warm the filo baskets on a preheated baking sheet for 5min until crisp.