Preheat the oven to 180 °C (350 °F). Grease a large six-hole muffin tin (about 170 ml/2/3 cup capacity).
Heat the oil in a frying pan over a medium heat and cook the onion and garlic for 5–6 minutes until soft. Add the spinach and cook, tossing with a pair of tongs until wilted. Remove from the heat and stir in the capsicum. Season to taste.
Whisk the eggs and cream together in a jug and season to taste.
Spray a sheet of pastry lightly with oil spray and fold widthways into thirds, like you would fold a letter. Spray again, fold in half to form a square, then spray with a little more oil. Push the folded pastry squares into the prepared muffin tin. Repeat with remaining filo.
Divide the spinach mixture between pastry cases, top with the PHILLY pieces and olives, then pour over the egg mixture. Finally, top with the prosciutto.
Bake for 25-30 minutes, or until the egg is set and the pastry is golden. Leave to cool in the tin for 5 minutes before serving.