Heat 1 Tablespoon of oil in a small skillet. Saute onions, both white and green, until tender.
Meanwhile, mix spinach, cottage cheese, cream cheese, Parmesan cheese, seasonings, and egg in a medium bowl. Add cooked onions. Cover and refrigerate until ready to use.
Grease mini-muffin pans with melted butter.
When working with phyllo dough, keep a damp towel on hand to keep it from drying out when you aren’t working with it. Remove phyllo from package and stack up. Carefully cut dough into squares. Place 3-4 squares of phyllo into each mini cup, shaping gently into a cup. Carefully brush wells with butter, repeat with remaining dough.
Place a heaping teaspoon into each well, filling the cup. Bake in a preheated oven for 15-20 minutes or until golden brown. Remove from pan. Serve.