Preheat oven to 180°C, spray ½ cup capacity (12 cup) muffin tray with oil
Place spinach in a colander and squeeze out excess liquid Combine the spinach, feta, ricotta, spring onions, parsley and lemon rind in a large bowl. Add eggs, stir until well combined. Season with pepper
Place the filo sheets on a clean work surface one on top of the other. Cut the sheets into even squares, they will be approximately 8cm square
Spray one filo piece with oil and place it in the base of the prepared pan, allowing the corners to extend over the top of the pan. Repeat with five filo pieces, rotating them slightly, to completely cover the side of the pan.
Repeat with remaining filo and oil to line remaining prepared pans
Spoon the spinach mixture among the filo cases, top each one with tomato halves
Bake for 25 minutes or until mixture is set and pastry is golden brown..
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