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1
Preheat oven to 350 F (180 C)
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2
In a bowl with a fork, mash feta with mozzarella until well crumbled and mixed together.
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3
Set aside.
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4
In a small nonstick saucepan, combine red onions, red peppers, 1 tsp (5 mL) olive oil and the cayenne pepper.
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5
Cook over medium-high heat, stirring, for 4 minutes or until softened but not browned.
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6
Remove from heat; stir into cheese mixture.
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7
Stir in mint and eggs until well mixed.
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8
Cover bowl and refrigerate at least 20 minutes or up to 24 hours.
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9
On a dry surface, layer 3 sheets of phyllo on top of one another, lightly brushing with olive oil between layers.
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10
Brush top surface with oil.
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11
Cut the layered phyllo into quarters.
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12
Carefully lift each quarter and gently fit into the middle of an oiled muffin cup, fluting the edges that rise off the cup to resemble a nest.
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13
Repeat layering-cutting-nest-building procedure with remaining 3 phyllo sheets to produce a total of 8 nests.
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14
Spoon one-eighth of cheese mixture (about 3 tbsp [45 mL]) into each nest.
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15
Bake undisturbed for 20 minutes or until phyllo is golden brown and the cheese filling has set.
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16
Remove from oven and let rest for 10 minutes.
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17
Unmold from the muffin tin (theyll slip off easily).
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18
Serve 2 nests per person.
