Beetroot & feta tarts

To make filling, whisk eggs and cream in a small bowl until combined. Stir in beetroot, feta and thyme. Season well. Set aside.

Preheat oven to 180°C. Place a sheet of filo on a clean, flat work surface and brush with butter. Repeat twice to make three layers of filo, finishing with butter. Cut stack in half to make two squares. Cut each square into four even strips. Cut each strip into four squares. Cover unused filo with plastic wrap and a clean, damp tea towel.

Grease 16 holes of a mini muffin tin with butter. Press 16 squares of pastry into each hole. Press remaining squares on top in another direction.

Spoon filling into each hole. Bake for about 20-25 minutes or until golden and set. Cool for 5 minutes before carefully removing from tin to a wire rack to cool.

Repeat the process with remaining filo, butter and filling to make another 16 tarts. Serve hot or warm.