Seafood Phyllo Cups

1 cup cooked shrimp, chopped
110 g crab meat, chopped
⅓ cup spring onion, finely chopped
110 g cream cheese, room temperature
⅓ cup SIDS RASPBERRY HONEY MAYO
2½ tbsp Parmesan cheese
2 tbsp fresh dill
1 cup shredded four types cheese
SIDS SALT & PEPPER to taste
4 tbsp butter, melted
12 phyllo sheets

Coat mini muffin pan with baking spray (or butter) then set aside. Chop the shrimp and crab into small pieces. Finely chop spring onion and dill.
Add SIDS RASPBERRY HONEY MAYO and all the ingredients (minus the phyllo sheets) to a bowl then mix well. (Season lightly with SIDS SALT & PEPPER to taste)
Preheat oven to 180°C.
Take two phyllo sheets and lay them out (one on top of the other) then cut into four strips. Take each strip and cut into three. (There will be 12 squares)
Each strip (consisting of the 3 squares just cut) will make one phyllo cup. Take the first square (two thin sheets) and lay them out. Place the second square on top, and the third on top of the second. You will need a total of 6 squares for one phyllo cup.
Take the stack just created and place it into the mini muffin. Some of the phyllo sheets should extend onto the sides of the pan. Repeat with remaining phyllo sheets.
Generously brush melted butter over phyllo sheet cups.
Add the seafood mixture into each phyllo cup. Repeat with remaining seafood mixture.
Bake in oven for 20-25 minutes, until phyllo sheets are golden in colour and cheese is melted.