adapted from Spanakopita Bites from Joelen's What's Cookin' Chicago blog
1 tablespoon vegetable oil
1 small onion, chopped
3 green onions, chopped
10 oz. package frozen chopped spinach, thawed and squeezed dry
1 can sliced water chestnuts, cut into sticks
8 oz. mushrooms, sliced
2 cups grated mozzarell cheese
1 cup crumbled queso fresco
2 eggs, lightly beaten
salt and pepper to taste
1 pound frozen phyllo, thawed
8 tablespoons (1 stick) butter, melted
2 tablespoons vegetable oil
Preheat oven to 375ºF.
Heat 1 tablespoon oil in a medium skillet over medium heat. Add white and green onion and sliced mushrooms; cook until softened, 3 to 4 minutes.
Mix thawed and squeezed spinach, cheeses, water chestnuts and eggs in a medium-sized bowl. Add onions and mushrooms, season with salt and pepper. Cover and refrigerate until ready to use.
Combine 1 stick melted butter and 2 tablespoons vegetable oil in a separate bowl to be used to brush on phyllo dough.
Prepare the cupcake tins by brushing butter in each well. Take 2 squares of phyllo dough, brush the top layer with butter, repeat twice so you have 6 layers, and push them into a cupcake well. Repeat until all are filled.
Spoon filling into cups.
Bake in 375ºF oven for 15 minutes or until golden brown.