Artichoke, Spinach, and Tomato Phyllo Cups
Makes 48 pieces

Ingredients: 
8 oz. frozen, chopped spinach, well-drained 
1 can (15 oz.) artichoke hearts, chopped 
1/2 cup sun-dried tomatoes, oil-packed, chopped finely 
1 cup grated Parmesan cheese 
1 cup mayonnaise 
20 sheets (1 lb.) phyllo dough (or prepared phyllo cups) 
8 tablespoons melted butter

Directions: 

1. Thaw the chopped spinach in a colander. Press the spinach to remove any excess water. Drain the artichokes and chop. Drain and chop the sun-dried tomatoes. 

2. In a medium bowl, place the spinach, artichokes, and tomatoes. Add the grated Parmesan cheese and mayonnaise. Stir to combine. 

3. Preheat the oven to 350 degrees F. Prepare 4 mini-muffin pans by brushing the inside of each well with some of the melted butter. 

4. Prepare the phyllo cups by placing one sheet of phyllo dough on a working surface. Dot the surface with melted butter using a brush. Layer a second sheet on top, and dot with butter. Repeat until there are five sheets of phyllo dough stacked. Brush the entire surface of the last layer. 

5. With a 3-inch round biscuit cutter, cut out circles. Place each circle in the well of a mini-muffin pan tucking and pleating to fit. 

6. Fill each phyllo cup with the prepared filling. Bake in a 350 degrees F oven for 20-22 minutes until the phyllo is nicely golden and filling set. Serve warm or at room temperature.