Pre-heat the oven to 170°C. Cut the filo sheets into quarters. Place a square down and brush with a little oil. Top with another piece of filo and brush again. Do one more layer then lift off and place into a round individual flan tin. Continue until you have made 4.
Combine together the ricotta, eggs, parmesan, parsley and seasoning. Fill the filo moulds one third full and top with the asparagus spears and some of the ocean trout.
Place into the oven and bake until golden brown and set.