500g Pantalica ricotta

3 eggs

½ cup of milk

1 packet of frozen spinach, thawed and squeezed

½ cup of sundried tomatoes

3 tbspns of fresh basil leaves

2 tbspns of chopped chives

½ cup of Pantalica parmesan cheese

8 sheets of filo pastry

Oil spray

Take a sheet of filo pastry and spray lightly with oil and fold in half.

Spray again and fold in quarters then cut in half and push each folded piece Into a greased muffin tin. Repeat with remaining pastry. Place ricotta, eggs, milk, spinach and sundried tomatoes in a bowl and mix together.

Spoon filling into pasty, sprinkle with chives and parmesan cheese and bake in a slow moderate oven for about 25 mins till filling has set and pastry is golden

Makes approximately 16