• Before you start with the recipe, preheat your oven to 390°F (200°C) or 350°F (180°C) if you use a fan function.
• Place your cutting board and chop the onion into small pieces. Roughly chop the mint, basil and watercress, place them in a bowl and set them aside.
  4 spring onions, mint

For the filling:

• To make the filling add the previously chopped herbs in a food processor. Pulse a few times and then add the eggs, nutmeg, salt and black pepper. Continue pulsing for a few seconds then pour the mixture in the bowl with the feta cubes and previously prepared asparagus. Mix until well combined. Melt the butter.
  2 eggs, Salt and black pepper to taste, 1 Tsp nutmeg, 3.5 oz Feta, 3 oz cooked asparagus

Assembly:

• Unwrap filo sheets and cut them into squares about 5” big. Place 4 squares one over another brushing lightly with melted butter between them, offsetting each piece to form star shape all around the edge. Repeat the procedure until you waste all the squares. (in our case 12 times)
  4 oz butter, 270 g pack filo pastry sheets
• Place every star into a previously prepared muffin tin. Add a spoon or two of the filling in each of them and pinch the top ends of the pastry together, to close the filling.
• After that slightly brush all the pies with butter and add grated parmesan cheese on top.
  2 tbsp parmesan
• Bake for 25 minutes until the pastry is golden and crisp. Leave them to cool for 5 minutes before taking them out of the muffin tin. They are a perfect combination with tomato salad.