Spanakopita Miniature Muffin Bites

Makes 24

Ingredients:
01.    2 tsp. canola oil
02.    1 small yellow onion, peeled & chopped
03.    3 green onions/scallions, chopped
04.    1 large egg
05.    1 c. cottage cheese
06.    5 oz. feta cheese, crumbled
07.    10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
08.    Freshly ground black pepper to taste
09.    Additional unsalted butter, softened, for coating the miniature muffin cups
10.    16 oz. pkg. frozen filo or phyllo dough, thawed per package instructions
11.    ½ c. (1 stick) unsalted butter, melted & slightly cooled
12.    2 Tbsp. canola oil

Directions:
* In a medium frying pan, heat 2 tsp. of the canola oil. In it, sauté the chopped yellow & green onions for 3 minutes or until softened. Remove from heat and cool a little while preparing the filling.
* Make the Spinach Filling. In a medium bowl, whisk egg. Stir it items 5-8 until mixture is evenly blended. Fold in the onion mixture.
* Preheat oven to 375 degrees. Using additional softened butter, coat each cup of a 24-cup miniature muffin pan. You can coat them with cooking oil spray, but I like to butter mine.
* Remove the phyllo dough from its package and stack up. Using sharp kitchen shears or scissors, cut the dough into 2×2-inch squares. Cover with a clean kitchen towel so that the dough does not dry out
* In a small bowl, whisk the melted butter and the 2 tablespoons of canola together to be used for brushing the phyllo dough layers.
* Place 2 squares of phyllo dough into each buttered miniature muffin cup pushing down to create a cup or crust. Brush the tops to coat with the butter & oil mixture. Repeat with 2 squares of phyllo dough into each well pushing down to create a cup or crust and brushing with the butter & oil mixture again. Repeat with the final 3rd layer of 2 squares of phyllo dough and brush with more melted butter.
* Into each phyllo lined miniature muffin cup, spoon a heaping teaspoon of the filling. Cups should be filled to the top with the filling.
* Bake for 17-20 minutes or until golden.
* Serve hot or warm. Spanakopitas reheat well.