I thought these would make a nice appetizer for our Thanksgiving meal. I made my version of creamed spinach with liberal amounts of red pepper flake then filled muffin tins lined with filo sheets and baked for 15-20 minutes. They turned out delicious!

I winged it on my recipe, but this epicurious.com version similar:

Creamed Spinach Filo Cups

Ingredients

3 lb baby spinach
1 1/4 cups whole milk
1 cup heavy cream
1 small onion, finely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
1/8 teaspoon freshly grated nutmeg
Filo dough
olive oil or melted butter

Directions

Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.

Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

Filo Cup Assembly

While the creamed spinach is cooling, preheat oven to 350 F, and lightly grease a muffin tin. On a large cutting board lay out one sheet of filo dough. Brush liberally with olive oil (or melted butter) and add a second sheet of filo dough to the first sheet, and brush again with olive oil. Repeat one more layer for a total of 3 layers of filo dough. Cut the sheet with a sharp knife into 12 squares. Place the filo square in each muffin tin hole arranging the sides nicely. Fill each filo cup with the creamed spinach mixture. Bake for 20 minutes until filo cups are golden brown and crunchy.