- Preheat the oven to 180°C /gas 4. Mix the spinach, cream cheese, nutmeg, hen’s egg, pepper and Parmesan cheese together in a bowl and set aside.
- Add the oil to a ramekin or cup, unroll a sheet of filo pastry onto a work surface and using a pastry brush, lightly brush with oil. Put another sheet on top of the first and brush that with a little oil, too.
- Cut the sheets into 6 rectangles and place them in shallow bun tins, scrunching the edges together a little and pressing into the bun tins. Repeat with another 2 sheets of filo, so that you have 12 pastry cases. Place in the oven and cook for 2 minutes, then remove.
- Divide the spinach mixture between the 12 cases and make an indentation in the middle of each, pressing the spinach to the sides.
- Crack each quail egg into a cup or ramekin and check there is no shell in it, then tip into the hollow in the spinach.
- Bake for 8–10 minutes until the egg it setting, then remove from the oven and serve. (The egg will continue to cook for a minute or two once removed from the oven, so be careful not to overcook if you want a runny yolk.
- If you don’t have bun tins, you could make a large tart by shaping 3 sheets of oiled filo onto a baking tray, scrunching up the edges to create a 1cm crust, then adding the filling to the centre.
- These work well as a starter, light lunch, for brunch, or as substantial canapés.