Spanakopita Tartlets

Preheat the oven to 180°C.
In a pan, heat olive oil and sauté the spring onions and spinach until wilted. Let it cool.
In a bowl, combine the spinach mixture, feta cheese, beaten egg, dill, salt, and pepper.
Cut the phyllo pastry into squares and brush each with olive oil.
Place the phyllo squares in a muffin tin, forming little cups.
Fill each phyllo cup with the spinach mixture.
Bake for 20-25 minutes until golden brown.
Serve warm.