To make macadamia feta, strain and rinse soaked macadamias well.
In a blender pulse macadamias, lemon juice, olive oil, water, salt and oregano (start with 1 tbsp water and add extra if needed) Pulse to form a texture that resembles cottage cheese. Place in refrigerator until ready to use.
Pre-heat oven to 180’C. Grease a mini muffin tray.
Prepare crust. In a mixing bowl combine almond meal, tapioca and salt. Create a well in the centre and add whisked egg and olive oil. Combine flour into wet ingredients until mixed through. Use hands to shape into a smooth dough.
Break off tablespoon portions of dough and roll into a ball. Refrigerate for 20 mins (helps dough to hold without gluten flour).
Dust surface with extra tapioca flour. Using a rolling pin and with gentle pressure roll out each ball into individual rounds for each muffin hole. If mixture is sticking dust surface with extra tapioca flour or refrigerate for longer. Shape edges as needed.
Press each dough round into the muffin hole to shape. Bake in oven for 5-8 minutes to start to cook dough.
Meanwhile, sauté spinach in extra virgin olive oil for 1-2 minutes to wilt. Remove from heat and allow to slightly cool. Finely chop.
In a mixing bowl whisk eggs. Add baby spinach, macadamia feta, garlic, dill, lemon zest, nutmeg and salt and pepper. Lightly whisk with a fork to combine.
Take out par cooked pastry cases and spoon egg mixture into each hole.
Continue baking in oven until egg is cooked through and edges are golden. Garnish with fresh dill to serve. Enjoy warm or cool.