Chicken with Sundried Tomatoes, Feta and Spinach in Phyllo Cups

1/2 stick butter, melted
3 sheets phyllo pastry dough, found in the freezer section at the grocery store
Coarse salt and black pepper
2 T. extra virgin olive oil
1 1/2 thin cut boneless skinless chicken breasts, sliced into thin strips cut at an angle
3 cloves garlic, chopped
1 small yellow onion, chopped
1/2 cup sundried tomotoes in oil, drained (about 10-12 pieces), chopped
2 boxes chopped spinach, defrosted and squeezed dry
3/4 pound feta cheese (12 ounces), crumbled

You will need a muffin tin - either a six cup for large muffins or a traditional twelve cup tin - to prepare this recipe.

Preheat oven to 400 degrees.

Brush muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry and butter, , then season the phyllo with salt and pepper and top with a third sheet. Cut into six or twelve squares and arrange the phyllo in cups, allowing the dough to crumble and spill out of the tops of the tins. Brush the insides of the pastry cups with the remaining butter. Bake until golden brown, 5-8 minutes. Cool.

To a skillet preheated over medium-high heat, add chicken, garlic and onions and season with salt and pepper. Saute five minutes, add the sundried tomatoes and spinach and cook another 3-5 minutes. Add feta cheese and taste to adjust seasonings.

To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sundried tomatoes and spinach mixture.

*adapted from RachaelRay.com