1 Brush half of the sheets of filo pastry with butter and place a second sheet on top. Then cut into 4-5 cm squares. Press one square (each consisting of 2 layers of pastry) into each depression of the muffin tins and chill.
2 For the beetroot filling, chop the beetroot, put into a small bowl with the rest of the ingredients and mix well. Season to taste.
3 For the tuna filling, drain and flake the tuna and mix with the rest of the ingredients. Season to taste.
4 For the spinach filling, thaw the spinach, squeeze out well and mix with the other ingredients. Season to taste.
5 For the prawn filling, roughly chop the prawns, mix with the rest of the ingredients and season.
6 For the cheese filling, mix all the ingredients.
7 Fill the lined muffin tins with 1-2 teaspoonfuls of the various fillings. Bake in a preheated oven (200°C) for about 15-20 minutes, until golden brown.
8 Arrange on a platter and serve hot or cold.