Makes 15; can be multiplied.
1 package mini phyllo cups (15 pieces), defrosted
1/2 cup frozen spinach, defrosted
2 Tbsp crumbled feta cheese
2 Tbsp fat-free cottage cheese
Pinch ground nutmeg
Pinch kosher salt
Pinch fresh black pepper
Preheat the oven to 350°F. Line a small rimmed baking sheet with a Silpat (silicone mat) or parchment paper. Set the phyllo cups on the baking sheet.
Squeeze all of the water out of the spinach by twisting it in a clean towel over the kitchen sink. The half cup of spinach will shrink by half, to approximately 1/4 cup. Roughly chop the spinach on a cutting board.
Toss the spinach and remaining ingredients into a mixing bowl, and use a wooden spoon to combine (you'll have to break up the ingredients a bit to get everything incorporated).
Evenly distribute the filling in the phyllo cups; a teaspoon works well for this.
Bake for 12 minutes, until the filling is set.