Butter the 6 muffin tin moulds.
Cut the sheets of fillo into squares and butter the sheets as you lay them in – use 3 sheets per mould. Bake in the oven for 10 minutes at 160c/gas 3
To make the filling- melt the butter in a pan, add the morels, asparagus and leeks sauté lightly for about 5 minutes until the leeks are soft and bright green. Stir in the spinach and cook until wilted. Drain in a sieve, season with sea salt, pepper and nutmeg.
In a bowl beat together the egg yolks cream, lemon juice and cheese. Stir in the vegetables and morels. Spoon into the fillo tarts and bake until the mixture is just set, about 15 minutes.
• 25g butter
• 100g Dried Morels, soaked and rinsed and sliced in half
• 200g asparagus, trimmed
• 100g spinach, washed and drained well
• 1 small leek, shredded
• 6 medium egg yolks
• 200ml double cream
• A few scrapes of nutmeg
• Sea salt and white pepper for seasoning
• A little lemon juice to taste
• A little Parmesan or Gryuere for extra flavour
• Fillo pastry and butter