Sundried Tomato, Spinach Tarts

Preheat the oven to 180 °C/fan 170 °C/gas mark 4.

Grease a muffin tray tray with non-stick spray; set aside. Brush each Phyllo Dough (6 sheets) with Butter (1 Tbsp), and stack them one on top of the other. Using a sharp knife, cut the sheets into 6 squares, and line each muffin cup, pushing gently down so the pastry touches the base and sides.

Place the Garlic (1 clove), Garlic & Herbs Cream Cheese (1/2 cup), Sun-Dried Tomatoes (18), Fresh Baby Spinach (2 cups), Eggs (4), Salt (to taste) and Ground Black Pepper (to taste) in a blender. Pulse a few times, or until thoroughly combined.

Spoon the mixture into the filo cups and bake for 15-20 minutes, or until the pastry is golden and the filling is set. Allow to cool for 5 minutes before serving.