Name: Spanakopita Cups
Yield: Makes about 30 - 36 pieces
Ingredients: ½ cup (120 ml) olive oil; 1 bunch chopped scallions, white and green parts; 20 ounces (560 g) frozen chopped spinach, defrosted; 2 tablespoons chopped fresh dill; 3 extra-large eggs, lightly beaten; 7 ounces (200 g) feta cheese, crumbled; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator; ½ pound (2 sticks, 226 g)) unsalted butter, melted; ½ cup plain dry breadcrumbs