Spanakopita Tarts

1 tbsp rice bran oil
1 small onion, chopped
3 spring onions, chopped
280 g spinach, thawed, chopped & squeezed of moisture
170 g feta cheese, crumbled
1 cup ricotta cheese
2 eggs
SIDS SALT & PEPPER to taste
Large pinch of nutmeg
500 g phyllo, you may not use it all
8 tbsp butter, melted
1 cup Parmesan, grated

Preheat oven to 190°C. Butter a 24 mini muffin pan and set aside.
Heat the oil in a frypan over medium heat and add the onions and cook until soft.
While the onions are cooking, mix together the spinach, feta, ricotta and egg. Add in the cooked onion. Season with SIDS SALT & PEPPER and nutmeg. Combine well and set aside.
Take the phyllo from the package and roll out flat, cover with a clean damp tea towel. Remove one sheet and lay flat on the counter. Brush with the melted butter. Lay on another sheet of phyllo. With a pizza cutter or sharp knife cut into 5 cm pieces. Place each square in a cup of the muffin pan and lightly brush with butter. Repeat the layers two more times for each cup, off setting the squares slightly. You will then have placed three squares in each cup with a total of 6 individual sheets of phyllo.
Place a tsp of the spinach mixture in each cup and then top with a pinch of Parmesan.
Bake for 15-20 minutes until golden brown. Serve immediately or let cool and freeze.