Mini Spanakopita Muffins

Prepare the Filling

1. In a large bowl, combine the squeezed dry spinach, crumbled feta cheese, chopped onion, chopped dill, chopped parsley, beaten eggs, ground nutmeg, salt, and pepper. Mix well until all ingredients are evenly distributed.

Assemble the Muffins

1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.
2. Unroll the thawed phyllo dough. Keep it covered with a damp towel to prevent it from drying out. Take one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top and brush with butter. Repeat with a third sheet, creating a stack of three layers.
3. Cut the stacked phyllo sheets into four equal squares. Gently press each square into a muffin cup, allowing the edges to extend slightly over the rim.
4. Repeat this process with the remaining phyllo sheets and continue to fill all 12 muffin cups. You may need to layer and cut more phyllo stacks depending on the size of your sheets.
5. Spoon the spinach and feta mixture evenly into the phyllo-lined muffin cups.
6. Fold the overhanging edges of the phyllo dough inwards to partially cover the filling, creating a rustic pastry top.

Bake the Muffins

1. Bake in the preheated oven for 18-20 minutes, or until the phyllo dough is golden brown and crispy, and the filling is set.
2. Let the muffins cool in the tin for a few minutes before carefully removing them to a wire rack to cool completely.