Preheat the oven to 375 degrees F.

Using a pastry brush, lightly grease the inside of a muffin tin with butter or line with parchment paper baking cups.

Lay the filo dough out in front of you width wise. Lightly brush 1/2 of one sheet of filo dough with butter; fold it in half left to right (like a book). Lightly brush the top half of your folded piece of dough with butter, and fold that down, like a notepad. Your sheet of pastry should now be in quarters with butter between the layers.

Cut the folded piece of dough in quarters with a sharp knife, brush a little butter onto two of the halves, and then lay the other halves on top of each of these in the opposite direction. Gently press both of these layered pieces of dough into 2 prepared muffin cups. Repeat with 5 more pieces of phyllo dough. When you are finished, you should have 12 pastry lined muffin cups.

If desired, using the remaining butter, sauté the spinach with minced onion until soft. Arrange bits of spinach into the base of each pastry-lined muffin cup.

Divide the chopped, fried bacon into the muffin cups. Sprinkle with cheese.

Beat the eggs in a measuring pitcher, and then add the cream, salt, and pepper. Pour the egg mixture over the spinach, bacon and cheddar, making sure not to let the egg fill the cup higher than the pastry lining. Sprinkle with parsley flakes.

Bake the miniature quiches for 20-25 minutes or until the egg is quite puffy and the pastry is golden brown. Cool on wire racks. Serve warm.