Method:

1. Preheat oven to 180°C. Brush twelve 80ml (1/3 cup) capacity muffin pans with oil.
2. Heat a large non-stick frying pan over high heat. Add chorizo; cook, stirring for 2 minutes or until golden brown. Use a slotted spoon to transfer to a plate. Add potato to pan; cook, stirring, for 5 minutes or until golden and tender. Remove from heat.
3. Cut each filo sheet in half crossways. Cut into thirds crossways. Cut each strip into thirds crossways to cut into squares. Brush a filo square with butter and place in the base of 1 prepared pan. Repeat with 5 filo pieces, rotating slightly to completely cover the side of the pan.
4. Spoon the potato, chorizo, fetta and parsley into each filo case. Whisk the eggs and cream together in a jug. Pour evenly among filo cases. Bake for 20-25 minutes or until golden brown and filling is set. Top with extra parsley leaves to serve.