Open Spinach Pies

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   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.

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