Ingredients

2 large courgettes, ends removed and grated
6 button mushrooms, finely diced
2 handfuls baby spinach
Fresh basil, torn
1 onion, peeled and finely diced
6 eggs
½ cup milk
1 tablespoon olive oil
¾ cup tasty cheese, grated
Pepper to taste
6 sheets filo pastry
Cooking oil spray

Method

Preheat oven to 180˚C

Prepare the filo pie cases by laying each sheet on a clean bench. Spray lightly with cooking oil, fold and slice in half

Lightly spray a muffin pan with cooking spray and gently press each square of filo pastry into a muffin mould. Set aside

Heat olive oil in a frying pan and sauté mushroom and onion until golden

Squeeze grated courgette to remove excess liquid and in a large bowl combine the courgette and cheese

Separately, beat eggs, milk and pepper together

Add the beaten eggs and onion to the courgette mixture and stir in spinach and basil

Pour into filo pastry cases and bake for 15-20 minutes until golden and cooked through

Serve with salad of your choice or pop into school lunchboxes