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1
Preheat the oven to 350 degrees.
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2
Melt 1 tablespoon butter.
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3
Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan.
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4
Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan.
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5
Top with the remaining phyllo sheet and brush with butter.
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6
Cut the phyllo stack into 24 squares, about 3 inches each.
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7
Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup.
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8
Bake until golden, 10 minutes.
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9
Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat.
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10
Add the shallot and garlic and cook until translucent.
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11
Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute.
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12
Add the nutmeg, 1/2 teaspoon salt, and pepper to taste.
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13
Stir in the goat cheese, lemon zest and vinegar until the cheese melts.
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14
Remove from the heat and mix in the egg yolks, then the spinach.
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15
Beat the egg whites to stiff peaks and fold into the spinach filling.
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16
Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan.
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17
Bake until the filling is set, 15 minutes.
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18
Cool slightly in the pan; remove and top with the chives.
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19
Photograph by Kate Sears
