Spinach, pea, salmon and ricotta quiche

1 Preheat oven to 160ºC. Lightly spray a 12cm x 3cm-deep fluted single serve flan tin with oil and place on a small baking tray. Place spinach in a heatproof bowl and pour over enough boiling water to cover. Set aside for 30 seconds then rinse under cold running water. Drain well, squeeze out excess water and finely chop.

2 Blanch peas in a saucepan of boiling water until bright green and tender-crisp. Drain well.

3 Cut filo sheet into 6 even squares. Lightly spray each square with oil and layer sheets on top of each other in prepared tin. Trim edges. Whisk eggs and ricotta together then mix in spinach, peas, chives and salmon. Season with pepper and stir to combine. Pour filling into pastry case and bake for 25-30 minutes or until pastry is golden and filling is puffed and set.

4 Set aside to cool for 2 minutes, then carefully remove from tin. Serve with leafy salad drizzled with a little balsamic.