Roasted vegetable and feta tarts

Instructions

1 Preheat oven to 180°C. Spray 4 individual tart tins or ramekins with olive oil and line the bases with baking paper.

2 Spray each sheet of filo pastry with oil, lay over one another, and cut into quarters. Fold one of the quartered sheets in half and lay over base of one tin, spraying with oil again. Repeat with another 4 pieces, layering each so all sides of the tin are covered. Repeat with remaining tins. Carefully tuck in the edges.

3 Spread roasted vegetables and spinach over the filo bases. Whisk eggs and milk in a jug. Season with pepper. Pour egg mixture over vegetables and top with feta.

4 Bake tarts for 20 minutes, or until cooked through and just golden. Serve with salad leaves tossed in vinaigrette.