Spanakopita Cups

My brother and I made this for his wife's birthday, we added broccoli to the spinach part.  Something that I would definitely make again with or without the broccoli.  Not too sure where my brother got the recipe but here it is.

FOR THE FILLING:

• 1/2 cup olive oil
• 2 bunches green onions, chopped
• 30oz (900g) frozen chopped spinach, defrosted
• 8 eggs
• 14oz (400g) feta cheese
• 1/2 cup dried parsley
• 1 tsp seasoning (garlic, salt, pepper, etc. mixed together to make 1 tsp)

FOR THE CUPS:

• 4 sheets of phyllo pastry
• 1 tbsp olive oil (for brushing top)

DIRECTIONS:

1. Preheat oven to 350F.
2. At medium-high heat, heat oil.  Add green onions (chopped), mix and heat for 2 minutes.
3. In a colander, use a fork to lightly squeeze out a small amount of water (not all) from the defrosted spinach.
4. Mix eggs, spinach, crumbled feta and spices.  Add green onion mix and blend well.
5. Spray two 12-cup muffin tins with cooking spray.  Lay 2 phyllo sheets on top of each pan.  With a sharp knife, cut an X from edge to edge of each cup.  Equally distribute the mixture into the bottom of all 24 cups.
6. Cut the pastry horizontally and vertically into squares around the muffin cup (should now look like four triangles on top of muffin cup).  Gather each cup's surround phyllo and bunch over the centre of the cup.
7. Bake for 40 minutes.

Spanakopita Cups (printable)