Preheat the oven to 200°C. You’ll need a 12-hole muffin tin, or a six-hole muffin tin to bake the filo bites in two batches.

Melt the butter and set aside. Remove nine sheets of filo pastry from the packet, then wrap the remaining pastry and return it to the fridge. Keep the nine sheets covered until you’re ready to assemble the bites.

Lay out the filo sheets, brushing melted butter over sheets 1, 4 and 7 as you stack them. Leave the ninth and final sheet unbuttered.

Spread the jam along one long edge of the top sheet, then scatter over the crumbled feta, fresh cherries, pistachios and thyme.

Brush a little melted butter along the opposite long edge of the filo. Starting at the edge with the filling, roll the pastry tightly lengthways into a long log, using the buttered edge to seal it.

Using a sharp knife, cut the filo log into 12 equal, bite-sized pieces. The pieces should be short enough to sit in the bottom of each muffin hole, with plenty of room around them. Don’t forget to wipe the knife after each slice!

Add 1 teaspoon of melted butter to each muffin tin hole. Place one filo bite on top, then drizzle with another teaspoon of melted butter.

Bake for 25-30 minutes, or until the filo pastry is golden brown and crisp. If baking in two batches, add fresh melted butter to the muffin tin for the second batch.

Leave the bites to cool in the tin for a few minutes before carefully removing. Serve warm or at room temperature.

If using the cherry drizzle, combine the cherry jam, honey and balsamic vinegar in a small bowl, stirring until smooth. Drizzle lightly (not too much as the pastry will become soggy!) over the filo bites just before serving.