Easy Spanakopita Bites Appetizer

Servings: 24

• 12 Phyllo Sheets, thawed
• 1/2 cup Olive Oil
• 16 oz. Frozen Chopped Spinach, thawed and squeezed dry
• 7 oz Feta
• 1 cup Whole Milk Ricotta
• 3 large Eggs
• 1 tbsp. Fresh Parsley, chopped
• 1 tbsp. Honey
• 1/2 tsp. Salt
• 1/2 tsp. Black Pepper

1. Preheat oven to 350F. Grease two 12-cup cupcake or muffin tins with olive oil or cold butter.
2. In a large bowl, stir together the spinach, crumbled feta, ricotta, eggs, parsley, honey, salt, and black pepper.
3. On a clean surface, layer 6 sheets of phyllo dough, brushing with olive oil in between each layer. Use a sharp knife or pizza cutter to slice into 12 equal squares. Repeat the process with the other phyllo sheets, so that you have 24 squares.
4. Press the squares into the prepared tins.
5. Distribute the feta mixture between the phyllo cups.
6. Bake for 40-45 minutes, until phyllo is golden brown. Let cool 10 minutes  in the pans before enjoying warm!