Preheat oven to 375F. Butter a 24 mini muffin pan and set aside.

Heat the 1 Tbsp. of canola oil in a medium skillet over medium heat, add both the onions and cook until soft.

While the onions are cooking, mix together the spinach, feta, ricotta and egg. Add in the cooked onion. Season with salt, pepper and nutmeg. Combine well and set aside.

Take the phyllo from the package and roll out flat, cover with a clean damp tea towel. Remove one sheet and lay flat on the counter. Brush with the melted butter. Lay on another sheet of phyllo. With a pizza cutter or sharp knife cut into 2" pieces. Place each square in a cup of the muffin pan and lightly brush with butter. Repeat the layers two more times for each cup, off setting the squares slightly. You will then have placed three squares in each cup with a total of 6 individual sheets of phyllo.

Place a tsp. of the spinach mixture in each cup and then top with a pinch of Parmesan.

Bake for 15-20 min. until golden brown. Serve immediately or let cool and freeze.

Note: If frozen, reheat in a 350F oven for 15-20 min. or until heated through. Will freeze well for 1-2 months if properly sealed.