Preheat and Prepare: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Lightly grease a 24-hole mini muffin tin.

Prepare the Feta Filling: In a medium mixing bowl, crumble the feta cheese. Add the lightly beaten egg, fresh thyme leaves, and black pepper. Mix gently until just combined. Don't overmix; you want to retain some of the feta's texture.

Layer the Filo Pastry: Unroll the filo pastry sheets onto a clean, dry work surface. Cover the stack with a slightly damp tea towel to prevent it from drying out. Take one sheet of filo and place it on your board. Using a pastry brush, lightly brush the entire surface with some of the melted butter. I find that starting from the centre and brushing outwards works best.

Create the Pastry Stack: Place another sheet of filo directly on top and brush it with melted butter. Repeat this process until you have a stack of 4 sheets.

Cut the Pastry: Using a sharp knife or a pizza cutter, trim the edges of your pastry stack to create a neat rectangle. Cut the stack into 24 even squares (a 6 by 4 grid works well).

Form the Cups: Gently press one pastry square into each hole of your prepared mini muffin tin, pushing it down to form a cup shape. The corners should stick out prettily. Repeat with the remaining squares. If you have leftover filo and butter, you can create another smaller stack.

Fill and Bake: Spoon about a teaspoon of the feta mixture into each filo cup. Top with a small dollop (about half a teaspoon) of cranberry sauce and a sprinkle of the toasted walnuts.

Bake Until Golden: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the filo pastry is crisp and a deep golden brown at the edges.

Cool and Garnish: Let the cups cool in the tin for a few minutes before carefully removing them to a wire rack. Garnish with a few fresh thyme leaves before serving warm.