Phyllo Egg Cups

Ingredients

• 3 phyllo sheets
• 6 eggs
• 1 teaspoon butter
• 1 teaspoon oil
• 1 tablespoon chopped garlic
• 1 medium onion, chopped
• Salt to taste
• Crushed black peppercorns to taste
• 3-4 fresh thyme sprigs
• 1 cup blanched and chopped spinach
• ¼ cup crumbled feta cheese
• Melted butter as required
• Chopped chives to sprinkle

Method

1. Preheat oven to 180° C.
2. Heat butter and oil in a non-stick pan, add garlic and sauté till translucent.
3. Add onion, salt and crushed black peppercorns, mix and sauté till golden brown.
4. Add thyme and mix well. Add spinach, mix and cook for 1-2 minutes.
5. Add feta cheese and mix well. Take the pan off the heat and set aside to cool.
6. Place a phyllo sheet on worktop and drizzle melted butter on top. Place another sheet and and drizzle some more butter on top. Finally keep the last phyllo sheet on top.
7. Cut into half vertically and further cut into 6 equal 
8. Arrange the squares in the cavities of cupcake mould. Put some spinach mixture in each cavity. 
9. Break 1 egg into each cavity. Place the mould in the preheated oven and bake for 10-15 minutes.
10. Sprinkle chives on top, demould and serve.