Preheat Your Oven: First things first, get your oven preheating to 180°C (160°C fan). Arrange the mini filo cases on a large baking tray.

Toast the Walnuts: Place the walnuts on a small, dry baking tray and toast them in the preheated oven for 4-5 minutes, or until they are fragrant and slightly darkened. Keep a close eye on them as they can burn quickly. Once toasted, let them cool for a few minutes before roughly chopping them.

Prepare the Feta: While the nuts are toasting, place the block of feta into a medium-sized mixing bowl. Use a fork to crumble it into small pieces. You want a mix of textures, not a smooth paste.

Combine the Filling: To the bowl with the crumbled feta, add the chopped toasted walnuts, the chopped dried cranberries, the finely chopped fresh rosemary, and the black pepper.

Mix Gently: Use a spoon or spatula to gently mix all the filling ingredients together until they are evenly distributed. Be careful not to overmix, as you want to maintain the texture of the feta.

Fill the Filo Cups: Carefully spoon the feta mixture into each of the filo pastry cases. What works best for me is to slightly under-fill them at first, as the cheese will warm and expand a little during baking. You want them to be full but not overflowing.

Bake Until Golden: Place the baking tray in the preheated oven and bake for 10-12 minutes. The cups are ready when the filo pastry is crisp and golden at the edges and the feta filling is heated through and just beginning to melt.

Garnish and Serve: Remove the tray from the oven. Immediately drizzle a little runny honey over the top of each cup. If you like, garnish with a tiny sprig of fresh rosemary. Serve them warm.