INGREDIENTS
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30 frozen phyllo cups (2 15-count packages)
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10 ounces frozen spinach, thawed and squeezed dry
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1 tablespoon olive oil
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1/4 cup chopped shallot or onion
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Salt and pepper to taste
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2 garlic cloves, minced
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6 ounces feta cheese
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2 tablespoons fresh chopped parsley
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1 large egg
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1/4 teaspoon ground nutmeg
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1/2 teaspoon fresh lemon zest