Preheat the oven to 375 degrees. Spray a mini muffin tin with cooking spray. Get the phyllo dough ready by opening the thawed package and putting all of the sheets of dough on large clean cookie sheet.

Cover the sheets of dough with a piece of wax paper and then put a damp kitchen towel on top of the waxed paper. Phyllo dough is super thin and dries out really quickly. The wax paper covers it and then the wet towel weighs down on it (without getting the dough wet) so that air can’t get in. You gotta do this step.

Melt your butter, grab your pastry brush and a pizza cutter or knife. When you are ready put one piece of phyllo dough on a large cutting board, cover the rest, and then carefully but quickly brush it with butter.

Place another sheet on top and repeat until you have 5 sheets of dough total. Brush the top sheet with butter too.

Cut the phyllo dough into 12 rectangles (the sheets are rectangles, so cut the long side into 4 pieces and the short side into 3 pieces).

Pick up one rectangle and push the center into the bottom of the muffin tin holes. Press on the sides gently to make a cup. Repeat with the remaining dough pieces.

Bake until they are golden, about 10 minutes, being careful not to let them burn. Cool completely before using.