Ingredients

large bunch watercress
good handful basil
roughly chopped
good handful mint
roughly chopped
4 spring onions
roughly chopped
2 large eggs
freshly grated nutmeg
100g feta
cut into small cubes
85g artichoke hearts
in oil from a jar, drained and chopped
50g butter
270g pack filo pastry
sheets
2 tbsp freshly grated parmesan
(or vegetarian alternative)
To serve
Garden tomato salad
optional – see Goes well with

Method
step 1
Heat oven to 200C/180C fan/gas 6. Remove any thick stalks from the watercress, then chop the rest and put in a food processor with the herbs and spring onions. Blitz for a few secs, then add the eggs, nutmeg and some seasoning, and blitz again briefly – you don’t want too fine a chop. Tip the mixture into a bowl and stir in the feta and artichokes.

step 2
Melt the butter and unwrap the filo sheets. Cut them into 12-13cm squares through the layers – you may have too much pastry but the leftovers can be re-wrapped and saved for another recipe . Stack 4 squares of pastry on top of each other, brushing lightly with butter as you go, offsetting each square to get a star shape all round the edge. Continue until you have 8 stacks.

step 3
Press each stack into a deep-hole muffin tin and fill with the feta mixture. Fold over the pastry to enclose the filling, pinching it together. Brush the tops with the remaining butter and sprinkle with Parmesan. Bake for 25 mins until the pastry is golden and crisp. Leave to cool for a few mins, then remove the tins and cool completely on a wire rack. Pack into a plastic container to take to the picnic and serve with a tomato salad, if you like.