Heat ¼ cup of olive oil in a heavy based frying pan. Add leeks and sweat down for a few minutes. Season well. Add bacon and butter and cook for a further minute. Add peas and baby spinach. Remove the pan from the heat just as the spinach has begin to wilt. Set aside.

In a bowl, combine parsley, three cheeses, pine nuts and spring onion. Add eggs and cream and mix.

Add warm ingredients to cheese mixture. Combine well.

Transfer mixture into a prepared baking dish.

Place Fillo sheets on a clean work surface. Lay the pastry sheets on top of each other, brushing with melted butter between each layer. Cut into squares, approximately 10cm in size. Scrunch each square into a rough ball and place on top of the spinach mixture, arranging them in rough rows. Drizzle a with a little extra melted butter

Cook for 20 – 25 minutes in a preheated 180C oven or until fully set and pastry is golden. Stand for 5 minutes before serving.