Catherine's best baked eggs

For starter or light meal, serve one egg for each person. For a main meal for hungry and hardworking folk, you can put two large eggs in some or all of the pots.
Preheat the oven to 180º/350º/Gas 4.

You will need:

Ramekins or other small oven-proof dishes, one for each person.

Ingredients:

• Eggs: one or two per person, as explained above.
• Tzatziki: about a teaspoon per person.
• Double cream: about two tsp per person.
• Seasalt

Method

1. Break one or two eggs into each small oven-proof dish.
2. Blob a small spoonful of tzatziki into the egg white (anywhere: no need to spread it).
3. Grind a little salt over the egg.
4. Pour enough double cream over the top to more or less cover the surface. (Do this slowly: the cream will rise to the surface after a moment. Don't put more than you need).
5. Stand the dishes on a baking tray. Some people say you should put some hot water in the tray but that will slow the cooking down and makes little difference to how much they stick. 
6. Bake in the oven until the top rises and browns a little. About 10 to 15 minutes I guess.
7. Serve the eggs in the dishes, on a larger plate with toast fingers and garnish for a starter, or on a larger plate with vegetables and side dishes for a main meal.

Note: The cream is to prevent the top of the eggs going leathery: it can't be omitted. A little grated cheese can be used instead if you have no cream.

Mini-Spanikopita (Flaky spinach and fennel pastries)

This is my cross between Rose Elliot's Flaky Spinach and Fennel pastries and Spanikopita.

Ingredients:
8 sheets filo pastry
3oz butter, melted

Filling:
1 onion, peeled and finely chopped (spring onions can also be used)
1 tbsp olive oil
1lb fresh spinach, cooked, well-drained and chopped, or 8oz frozen spinach thawed and squeezed as dry as possible
2 tbsp chopped parsley
2-4oz feta cheese, crumbled small
1tsp fennel seed (optional)

1. Make the filling by frying the onion in olive oil in a large saucepan until soft but not browned, then remove from heat and add the cooked spinach, chopped parsley and fennel seed.
2. Preheat oven to 190C/Gas mark 5.
3. Unroll the filo pastry and spread out in a pile with a damp cloth over.
4. Take one sheet of filo pastry, place on a large board and brush all over with melted butter. Lay another sheet on top and brush that too. Cut into five equal-width strips.
5. Place a teaspoon of filing 2.5 cm from the end of one strip. Fold the top corner over, making a triangular shape. Then fold the whole triangle over itself again and again until you get to the end of the strip. Brush with melted butter and place on greased baking sheet.
6. Continue with the rest of the filo and filling in the same way until it is all used up and you have lots of little triangles on baking trays.
7. Bake for 15 min until the pastry is golden-brown and crisp.

NB can be frozen after step 6, then cooked from frozen.