Spinach-Feta Muffin Tin Phyllo Pies
8 sheets phyllo dough, defrosted according to package directions if frozen
Extra-virgin olive oil
1 medium onion, finely chopped (about ¾ cup)
2 garlic cloves, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
Salt and freshly-ground black pepper
1 10-ounce package frozen spinach, defrosted, squeezed dry, and finely chopped
1 cup roughly chopped fresh parsley
Finely grated zest of one lemon
8 ounces Feta cheese, crumbled
Greek yogurt or sour cream, if needed to moisten the mixture
1 standard muffin tin with 12 cavities, preferably not non-stick
A large baking sheet, for brushing the phyllo sheets with oil
Preheat the oven to 375 degrees F.
Lightly brush the baking sheet and muffin tin cavities with olive oil. Place a sheet of phyllo on the baking sheet and brush with no more than 1 teaspoon of oil. Put another sheet on top and brush it with oil. Continue until you’ve used up the phyllo sheets. Using a sharp knife, cut the stack of phyllo into 12 pieces, 3 cuts on the long side of the stack and 2 on the short side. Gently lift each square (use a spatula if you need one) and put each inside one of the muffin tin cavities. Press the phyllo into the sides of the cups. Bake for 8-10 minutes, until the inside of the cup turns a little golden. Remove the pan from the oven and let it cool for 10 minutes.
Meanwhile, make the filling. Heat 2 tablespoons olive oil in a skillet, saute the onion with the oregano, thyme, a pinch of salt, and ¼ teaspoon of pepper for about 8 minutes until translucent. Stir in the garlic and cook for another minute. Stir in the chopped spinach and parsley, you want everything to be incorporated.
In a medium bowl, mix the egg, lemon zest, and Feta until the cheese crumbles are nearly smoothed out. Add the spinach mixture and mix well. Taste the mixture for salt, and also check to see it’s not too dry. You should be able to squeeze it together with your hands and have it stay together looking moist. If it won’t, add Greek yogurt or sour cream a tablespoon at a time until it will. Set the filling aside.
Fill the phyllo cups with the spinach filling. Bake for 10 minutes and check to see the color of the phyllo edges. If they look really brown, drape a sheet of foil over the pan and continue baking. The cups should bake 20-25 minutes and not over-brown.
Take the pan from the oven and let it cool for a few minutes. Then gently remove the cups to a wire rack and let them sit another five minutes before serving.
Note: if you have leftover filling, bake it separately in a greased ramekin.