• 1 tbsp olive oil
  • 2 cloves garlic, peeled & thinly sliced
  • 400g baby spinach leaves
  • Sea salt & freshly ground black pepper
  • 4-6 sheets filo pastry
  • Melted butter, for brushing
  • 6 medium eggs
  • 30g Parmesan (or vegetarian parmesan)


  1. Preheat the oven to 200°C/400°F.
  2. Heat the oil in a non-stick frying pan and briefly fry the garlic. Add the spinach and cook for about 5 minutes or until wilted. Sprinkle with salt and pepper and leave to drain on kitchen roll.
  3. Cut the filo pastry into 18 x 12cm squares then, brushing melted butter between each, layer three at different angles in each hole of the tart tray and fill evenly with the spinach mixture. Bake for 8 to 10 minutes or until the pastry is golden
  4. Make a well in the middle of each tartlet and crack an egg into it. Cover with foil and bake for 13 to 15 minutes or until the eggs are just set.
  5. Sprinkle with parmesan and serve.