Open Spinach Pies - cooking recipe

Ingredients

8 sheets phyllo dough
3 tbsp butter, melted
1 pkg (16 oz) frozen spinach, thawed
1 1/2 cups ricotta cheese
1 1/2 cups crumbled feta cheese
3 None eggs, at room temperature
2 None green onions, thinly sliced
None None Mixed salad leaves, to serve
None None Lemon wedges, to serve

Preparation

Preheat the oven to 350\u00b0F. Grease a 12-cup muffin pan.
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.
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.
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.