Food My Muse

0 First, sauté the shallot, garlic and Serranos with a touch of olive oil for 3-4 minutes on medium heat. Add in the spinach with salt and pepper. Then, sauté for 2 minutes.
1 Secondly, add the mixture to a food processor with the artichoke, dill, parmesan and chives. Then, process until desired chunkiness.
2 Mix together the cream cheese and nutmeg.
3 Add some melted butter in between a couple of the phyllo sheets. I did about 2-3 tbsp of melted butter.
4 Then, spread the spinach artichoke dip to the phyllo.
5 Add the feta rectangles at the edge of the phyllo sheets along the wider side of the sheets. Then, roll it up really tightly.
6 Slice into 12 rounds with a sharp knife.
7 Add 1/2 tbsp of butter to the bottom of a 12 muffin tin.
8 Add the phyllo bites onto the muffin tin and add 1/2 tbsp butter on top of each one.
9 Then, bake at 400F for 20-25 minutes or until golden.
10 Lastly, top with honey and chives.