Pre-heat the oven to 180C/Fan 160C/350F/Gas 4. Oil a muffin tin.

Heat up some olive oil in a large frying pan. Add finely diced onion and fry gently until soft.

Add finely chopped spinach leaves and fry gently for 10mins until soft. Add grated garlic.

Cut filo pastry into strips of 27 x 6.5cm [10.6 x 2.55 inches].

Brush the first strip with oil and fold in half to 13.5 x 6.5cm [5.3 x 2.55 inches]. Place into muffin hole. Oil and fold another filo pastry strip. Place in same muffin hole to overlay previous strip at 45°. Oil and fold another filo pastry strip. Place in same muffin hole to overlay previous strip at 45° so that to cover the whole muffin hole.

Repeat previous step so that to fill each muffin hole with a filo casing.

Crumble feta with a fork and mix in with finely sliced roasted red pepper, grated cheddar, double cream, beaten eggs. finely sliced Kalamata olives and pine nuts. Add the spinach mixture, season to taste with salt and pepper.

Share the creamy spinach mix evenly between each filo casing.

Bake in the oven for around 20-25mins until golden and set.

When done, leave to rest for 5 mins before carefully removing each mini quiche from the muffin tin. Serve hot or warm with a side salad.