Phyllo dough usually comes in a package with two rolls. Keep one frozen for another use. Defrost one according to the package directions. When you begin to use it, have some plastic warp nearby and cover the remaining sheets, so they don't dry out while you are working. Be very careful when working with phyllo, but don't worry if a sheet breaks. Either piece it together or discard. You will have more than enough. Preheat oven to 350°.
Take one sheet of phyllo and brush it with melted butter. Add two more sheets, brushing butter on each. Carefully cut into 6 even pieces. (A pizza cutter works great!) Brush a bit of butter into the cups of a muffin tin. Carefully place each phyllo square inside the cups. This will be free-formed. Repeat once more, so you have 12 total.
Take another 3 sheets of phyllo and butter and stack them the same way. This time, cut them into 12 strips about ¾ inch wide. These are the basket handles. Cut their length so they will fit ½ the circumference of your muffin tin. Lightly butter the muffin tin cups, and press the phyllo up against the edge to form the arch of the basket handle.
Bake everything for 5 minutes until golden brown. Check frequently. Remove from the oven and pans and let cool on a wire rack. Spoon in filling just before serving.
Spinach Filling
Heat a sauce pan over a medium flame with a couple of tablespoons of olive oil. Add onion and a pinch of sea salt. Saute for 3-5 minutes, until softened and translucent. Add garlic; saute one more minute.
Add spinach, lemon juice, white pepper, oregano and a few shavings of fresh nutmeg. Use your spoon to incorporate all the ingredients together. Cook for 2 minutes, until everything is warm. Add feta and lemon zest. Taste and adjust seasonings, if needed.
When ready to serve, dollop warm spinach mixture into each cup and carefully insert the handle into the cups. Each one will be unique and perfection is not to be sought. Serve and enjoy.
Recipe by Mamaguru at http://mamaguru.com/spanakopita-baskets/