Cost: £7.59. Serves 4 (makes 8 pies)

4 vines of cherry tomatoes (6-8 tomatoes per vine)

Olive oil, for brushing

500g spinach

200g feta cheese

250g ricotta

4 eggs, lightly beaten

½ tsp grated nutmeg

Sea salt and pepper

1 pack filo pastry, thawed

2 tbsp toasted pine nuts

Heat the oven to 180C/350F/Gas Mark 4. Brush the tomatoes with olive oil and bake on the vine for 15 minutes until squishy. Wash the spinach, drain well and set aside a handful for serving. Cook the rest in a dry frying pan over a medium heat for 2-3 minutes, until wilted. Cool and squeeze dry.

In a bowl, mash together the feta and ricotta, then beat in the eggs, nutmeg, sea salt and lots of pepper. Add the cooked spinach and mix well.

Brush one sheet of filo pastry with olive oil. Place another on top and brush with oil. Repeat until you have eight layers. Cut into eight squares and use to line 8 lightly oiled large muffin moulds or individual pie dishes. Fill with the spinach mixture and bake for 25-30 minutes until set. After 15 minutes, cover with a loose sheet of foil to avoid overbrowning. Top with the toasted pine nuts and serve with the roasted vine tomatoes and remaining spinach.

Cost Tomatoes £1.19, spinach £1.40, feta £1.73, ricotta 72p, eggs 96p, nutmeg 5p, filo pastry £1.40, pine nuts 14p, sea salt, pepper, olive oil.

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