Open picnic pies

Instructions

1. Preheat oven to 200°C.
2. Bring a pot of water to boil. Carefully lower the eggs in and cook for 5 minutes. Remove from heat and cool under running cold water. Peel.
3. Heat oil in a large pan and add the spring onions and bacon. Sauté for 4 minutes until golden and then add the mushrooms. Once the mushrooms begin to sweat, turn the heat up and allow the excess liquid it to evaporate. Now add the spinach, cream, cayenne, plus salt and pepper to taste, and cook until the cream thickens.
4. Meanwhile, brush four 11 cm diameter loose-base flan tins with butter.
5. Lay 1 sheet of filo pastry on a bench (cover remaining filo with a damp tea towel). Brush with butter. Continue to layer 8 filo sheets in total, brushing each with butter. Repeat to make another stack with remaining pastry.
6. Using a 19 cm plate as a guide, cut 2 circles from one pastry stack. Press pastry circles into 2 of the prepared flan tins, allowing the pastry to evenly overhang the sides. Repeat to line remaining 2 flan tins with pastry.
7. Add a tablespoon of the spinach mix into each flan, followed by a dollop of relish, then carefully nestle the egg in the centre. Divide the remaining spinach around the egg, keeping the top of the egg exposed.
8. Fold edges over filling, pleating to form a border. Brush with a little more butter and sprinkle with parmesan.
9. Bake for 20-25 minutes, until golden. Garnish with chopped parsley and serve with extra relish, if desired.