Serves 8
1 tbsp olive oil
4 spring onions, slices
400g baby spinach leaves
300g fresh ricotta
1/3 cup finely grated parmesan
2 eggs, lightly beaten
1 tsbp chopped mint
6 sheets filo pastry
80g butter, melted
2 tsp sesame seeds

1. Preheat oven to 180 degrees or 160 degrees fan. Lightly grease a 23cm (base measurement), loose-bottom fluted flan tin. Heat olive oil in a large, deep frying pan and add spring onions. Cook over medium heat for 2 mins, or until soft. Add half the spinach leaves and cook, stirring, until wilted. Add remaining leaves and cook until wilted.
2. Transfer to a large bowl and leave to cool. Take handfuls of mixture and squeeze out excess liquid over the sink or another bowl. Tip for this - transfer mixture to a strainer, place a bowl on top and push down. Once fully drained, tease out the mixture with your fingers to loosen and mix in ricotta, parmesan, eggs and mint.
3. Lay out filo on the workbench and cover with a clean, dry tea towel, then a clean, damp tea towel. Take 1 sheet of the filo, keeping the others covered, and brush with melted butter. Repeat with another sheet and lay on top of the first sheet at right angles, and brush with butter. Repeat with another sheet, laying it diagonally across the second sheet and brushing with butter. Repeat with another, laying it at right angles to the third sheet. Lay the remaining sheets at right angles, brushing with butter.
4. Lift pastry stack into the flan tin making sure it is centred. Gently press into the tin, leaving excess pastry overhanging. Spoon filling into pastry and gently smooth the surface. Fold overhanging pastry to cover the pie. Brush with butter and sprinkle with sesame seeds. Bake for 20-25 minutes, or until crisp and golden brown.

Makes 12 tarts in a cupcake pan
3 sheets shortcrust pastry, thawed
175g bacon
1 tbsp olive oil
2 shallots, finely chopped
2 garlic gloves, finely chopped
2 zucchinis, cut into rounds
1 tsp thyme leaves, chopped
150g feta

1. Preheat oven to 180 degrees or 160 degrees fan-forced. Grease 12 cupcake pans. Cut 4 rounds from each sheet of pastry. Use to line prepared cupcake pans, and trim edges. Prick the base with a fork and chill in the fridge for 10 minutes.
2. Line each tart with baking paper and fill with dried beans, rice or pastry weights. Blind bake for 10 minutes. Remove paper and weights and bake for another 10 minutes, until golden.
3. Place bacon rashers on a baking tray. Bake 10-15 minutes until crisp and golden.
4. Meanwhile, heat oil in a large frying pan over medium heat. Cook shallots and garlic for 2-3 minutes until softened. Add zucchini and thyme and cook for 2-3 minutes until just tender.
5. Divide half the feta between tart shells. Crumble bacon over feta and top with zucchini mixture. Scatter over remaining feta.