I dreamt these filo pies up a while ago (probably in the night when struck with insomnia - is it just me who thinks of food?) and finally made them for lunch. They are easy to make and although small in size, they pack a punch in terms of flavour. I used quite a lot of apricot harissa because I like my food hot and spicy, but I’d recommend starting with less, and check it’s to your taste before adding more. I don’t want to be responsible for blowing anyone’s head off!

Makes 8

Ingredients:

• 1 tablespoon of Belazu apricot harissa

• 300g soft goat’s cheese

• Filo pastry sheets cut into 24 squares sized 12x12cm

• Pine nuts to garnish

• Knob of butter, melted

• Baby spinach

Method:

1. Heat the oven to 200°C fan.

2. Grease a muffin tin.

3. Cut the filo pastry sheets into 12x12cm squares.

4. Place one pastry square in the tin and lay another one on top to form a star shape.

5. Gently push into the tin and brush with butter.

6. Mix the goat’s cheese and apricot harissa together, tasting as you go.

7. Blob a spoonful into each pastry case, and lay a few spinach leaves on top.

8. Scrunch up a square of pastry and press it down to make a lid. Fold the edges over.

9. Seal any gaps with spare pastry, then brush the pies with melted butter.

10. Bake in the oven for 15 mins, then sprinkle with pine nuts and bake for another 5 mins.

Best eaten warm.