You will need
6 sprigs tyme
2 cloves garlic
1/4 cup plain flour
300g spinach leaves
1 packet filo pastry
1. Preheat the oven to 180C. Slice the leek and set aside. Finely diced the garlic. Slice the bacon into small pieces.
2. Heat a large frying pan to a medium high heat. Add in a drizzle of olive oil. Add in the bacon, leek and garlic and cook for 4-5 minutes, or until softened. Add in half of the butter, plain flour, thyme leaves. Cook for 3-4 minutes. Add in1/2 cup water and cook for 5 minutes, or until this mixutre has thickened. Add in the spinach leaves and cook until the leaves have softened. Add in salt and pepper and turn off the heat.
3. Grease the muffin tray with either butter or olive oil. Lay three sheets of filo pastry in each muffin mould, leaving enough pastry overhanging each mould so that you can fold this onto of the filling. Add in a spoonful of the mixutre and fold the filo pastry over the filling to cover the pie. Melt the other half of the butter and using a pastry brush or your hands, brush the top of the pie with melted butter. Cook for 20 minutes, or until golden.
4. Serve the filo pie with a side salad or simply on it’s own!