Open Spinach Pies

• 8 sheets phyllo dough
• 3 tablespoons butter melted
• 16 ounces frozen spinach thawed
• 1 1/2 cups ricotta cheese
• 1 1/2 cups crumbled feta cheese
• 3 eggs at room temperature
• 2 green onions thinly sliced
• salad leaves Mixed, to serve
• lemon wedges to serve

1. Preheat the oven to 350u0b0F. Grease a 12-cup muffin pan.
2. Stack 4 phyllo sheets, brushing with butter between sheets. Brush top sheet with butter. Repeat with remaining phyllo. Using a 5-inch diameter saucer as a guide, cut 12 rounds from phyllo. Line muffin cups with phyllo rounds.
3. Using hands, squeeze excess liquid from spinach. Combine ricotta, feta and eggs in a large bowl. Stir in onion and spinach. Season. Spoon mixture evenly into phyllo cups.
4. Bake for 25-30 mins or until golden and just set in the center. Cool in pan 5 mins. Remove from pan; cool slightly on wire rack. Serve with salad and lemon wedges.

phyllo, butter, ricotta cheese, feta cheese, eggs, green onions, salad leaves mixed, lemon wedges

Taken from www.yummly.com/recipe/Open-Spinach-Pies-1399183 (may not work)