Sauté onions in brunoise, and separately cook the bacon with olive oil v.e., until both are well browned.
Thaw and drain the spinach, add to the pan and cook for 10 min until they are waterless and sautéed.
Drain until all water is gone, move the spinach to a bowl and add raw eggs, cubed cheese, chopped basil, pine nuts, salt, and ground black pepper.
Brush phyllo sheets with butter or olive oil, stacking up to 5 layers in each mold, fill with mixture and bake at 160ºC for 30 minutes.
Once cooked, brush on honey and let stand.
Eat warm or cold. It's a very nutritious dish for children and overall a fun way to eat vegetables.
