-
1
Cook spinach according to directions; drain well, pressing out excess liquid.
-
2
In saucepan, cook onion and garlic in 3 tablespoons butter or margarine until tender.
-
3
Stir in flour, tarragon and pepper.
-
4
Add milk all at once.
-
5
Cook and stir until mixture is thickened.
-
6
Stir half of mixture into eggs; return egg mixture into remaining sauce.
-
7
Stir in cheeses, spinach and sun-dried tomatoes; set aside.
-
8
Preheat oven to 350F (180C).
-
9
Coat 2 12-cups muffin tins with cooking spray or brush with butter.
-
10
Unroll phyllo dough; cover with dampened towel.
-
11
Put one phyllo sheet on a flat working surface, brush with butter or spay with cooking spray.
-
12
Place another layer of phyllo sheet on top of the first one, cut into 12 3-inch squares.
-
13
Repeat the same steps and make another 12 3-inch squares.
-
14
Arrange the square into each muffin cup, fill up the cup about 23 high.
-
15
Bake for 20 to 25 minutes, until the phyllo sheets turn out golden-brown, the filling is puffed, and top is browned.
-
16
Cool on a wire rack in the tins for 5 to 10 minutes.
-
17
Make about 24 phyllo muffins.
-
18
Carefully remove muffins onto wire rack.
-
19
Serve warm or let cool completely.
