Spanakopita Phyllo Cups

1 box frozen chopped spinach, thawed and drained
1 bunch reen onion, finely chopped
1/4 c parsley, finely chopped
1 tsp dill, dried
1/2 lb feta cheese, crumbled
1 c ricotta cheese
2 eggs
30 Athens phyllo cups
salt, to taste

Brown green onions in olive oil until tender. Combine spinach, parsley, dill, beaten eggs and cheese, add cooked onions. Place 1 tsp of filling in each phyllo cup and bake at 375 degrees for 15-20 mins or until golden brown and bubbling. Let stand 5 mins.

***Another recipe from the cooking school!