Mini Veggie Greek Spinach Pies

• 2 box frozen spinach (or fresh spinach)
• 1 cup fresh chopped parsley
• 8 oz ricotta cheese
• 8 oz greek feta cheese
• 1 large onion
• 2 eggs
• 1 salt & pepper
• 1 box phyllo dough

1. Steam or cook combined spinach & parsley.
2. Let cool & squeeze out any liquid.
3. Chop & cook onion in pan with heated olive oil & set aside & let cool.
4. In large mixing bowl combine all ingredients...except for phyllo dough... (crumble feta cheese), (scramble eggs) & fold & mix gently.
5. Use a cupcake baking tray.
6. Cut phyllo dough in a 6 inch by 6 inch square & brush one side with olive oil & spray the cupcake holder with nonstick spray & put the phyllo dough oil side up in the holder & repeat with 6 slices of phyllo dough.
7. Bake in 350 preheated oven for 30 minutes & then raise heat to 450 for 10 more minutes to brown watching closely as to not burn.
8. Remove from oven & let settle for 10 minutes & then serve.

frozen spinach, fresh chopped parsley, ricotta cheese, feta cheese, onion, eggs, salt, phyllo dough

Taken from cookpad.com/us/recipes/347390-mini-veggie-greek-spinach-pies (may not work)