For the phyllo nests:
Unroll 1 roll of phyllo pastry. Carefully separate the sheets (they may tear, but minimise as much as possible). Brush each sheet with melted butter. Stack 2 sheets and pull them closer.
Cover the rest with a damp towel while you are working.
With the longest side facing you, cut into 4 equal pieces. Rotate the pastry 90 degrees and slice in 3 even pieces. You should have 12 double-sheet squares of pastry.
Brush a muffin pan with melted butter and line muffin tin with phyllo pastry, making sure to use 2 squares for each hole.
I usually place the pieces in opposite directions so that you end up with a nice collar with lovely pointy bits to go golden brown in the oven.
Repeat with the rest of the phyllo pastry.
Preheat oven to 190 degrees.
For the filling and to serve:
Heat oil in a large pan or wok until the oil shimmers.
Pour Findus vegetables into pan and fry for 3 minutes, then add paste.
Stir in pineapple cubes and grated orange rind. Fry for another 2 minutes, then remove from heat.
Place a colander in the sink and pour vegetables into it. Allow to drain while you mix together egg and milk with some salt and pepper.
Spoon vegetables into phyllo nests and place now-empty pan back onto the heat.
Pour in freshly squeezed orange juice, and bring to a boil until reduced and slightly thicker.
Spoon hot orange juice over vegetables and top with egg and milk mixture.
Crumble feta cheese over each tart and bake for 30 minutes until lightly golden brown and set.
Serve with potato wedges or a salad. Reprinted with permission of Rumtumtiggs. To see more recipes, click here.