1

Preheat oven to 220°C or 200°C fan-forced. Lightly spray four 8cm (base measurement) non-stick pie dishes with oil.

2

Heat the oil in a small non-stick frying pan over medium heat. Cook shallots and garlic, stirring, for 2 minutes or until softened.

3

Cook spinach in a medium saucepan of boiling water for 30 seconds or until just wilted. Drain and refresh under cold water. Drain. Using your hands, squeeze as much moisture from spinach as possible. Coarsely chop. Place spinach, shallot mixture, ricotta, egg, mint and half the feta in a large bowl. Season with pepper and lightly stir to combine.

4

Lightly spray 1 filo sheet with oil. Top with another 2 sheets, spraying with oil between layers. Cut filo stack in half then quarters to make 8 small square stacks. Repeat with remaining filo. Line each prepared dish with 4 filo stacks, rotating slightly to make a star shape. Divide spinach mixture between pastry cases and sprinkle with remaining feta. Fold over filo to enclose filling. Place dishes on a baking tray and bake for 10 minutes.

5

Add tomatoes to tray. Season with pepper and bake for 20 minutes or until pastry is golden and filling just set. Serve with tomatoes.