Spinach Souffle-Phyllo Cups (Sandra Lee Semi-Homemade)

I made these for Thanksgiving, too. Big hit! They do have a little bit of a bite to them. I doubled the recipe. Sandra Lee made them in regular size muffin tins (6 servings). I made mine in mini muffin tins (48 pieces doubling the recipe).

5 sheets phyllo dough
Olive oil cooking spray
1 package (12 oz.) spinach souffle (Stouffers)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 (2-ounce) package crumbled feta cheese

Pre-heat oven to 350 degrees F.

Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets. Cut phyllo sheets into 6 pieces (12 for mini). Fit each section into a muffin cup. Bake for 10 minutes.

Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper. Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 6 minutes. Serve hot.