Preheat the oven to 200°C/Gas 6. Tip the spinach into a sieve and press well to remove excess water, then pat dry with kitchen paper. Set aside.

Lay the filo pastry sheets on top of one another and cut into 6 equal squares, to give you twelve in total. Line four 10 cm (4 in) square non-stick Yorkshire pudding tins with a single pastry square. Brush with a little beaten egg and lay another filo square on top at a different angle. Brush again and top with the remaining pastry squares, to form 4 tartlet shells.

In a bowl, mix the remaining beaten egg with the fromage frais and 1 tbsp Parmesan. Stir in the spinach and sprinkle over the nutmeg. Season.

Carefully spoon the spinach filling into the tartlet shells and sprinkle over the remaining Parmesan. Bake in the preheated oven for 15 - 20 minutes or until the filling is set and the pastry is nicely browned. Serve immediately, accompanied by salad leaves.