Spanakopita Cups

With my tummy full of Christmas sweets how can I even consider cooking, eh! Well, I didn’t cook yesterday. All I did was make a giant pot of Chai Tea which I poured into my collection of thermos bottles and took round the tents in Beacon Hill Park. There was so much food donated, I had no qualms about helping them eat it! But I had food to cook at home, so today I’ve been cooking pretty much since I got up.

Preheat oven to 350 F.
In a shallow saucepan, and over low heat, melt about 250 grams butter.
While that melts, mix together in a medium size bowl:

• about 250 grams finely chopped spinach
• about 100 grams finely chopped chard
• 2 beaten eggs
• 350 grams crumbled feta
• about 1/4 cup finely diced onion
• about 1 T finely diced garlic
• about 1/4 tsp ground nutmeg
• about 1/2 tsp rubbed dill
• salt and pepper to taste
• about 1/2 cup fine rye bread crumbs

Grease 18 regular size muffin tins with a generous amount of butter.

Layer 6 sheets of phyllo. Brush each sheet with butter and sprinkle every other layer with bread crumbs. When assembled, measure and cut into 4 inch squares. Place each square in a muffin tin, fill with a spinach mixture, and fold over corners to make a cover.
Repeat process with another 3 sheets of phyllo, each sheet folded in half, and remaining filling.
Bake at 350F for about 40 minutes. Let cool.