Spinach and Artichoke Phyllo Bites

Position a rack in the center of the oven. Preheat oven to 375 degrees.

Heat a large skillet, add 2 tablespoons unsalted butter, and when butter begins to foam, add garlic, shallots, and artichokes. Sauté for 5 minutes over low heat or until tender. Add spinach to the skillet and cover for 1 minute to wilt. Stir and lightly season with salt and pepper. Remove wilted spinach and artichoke mixture from skillet and drain off excess liquid. Let mixture cool down slightly, chop small, and place in a bowl. Place phyllo sheets on a work surface and cover them with a dampened towel. Combine spinach, artichokes, cheeses and egg in a medium-size mixing bowl. Blend well. Season mixture with salt and fresh-cracked black pepper.

Melt 3 tablespoons each of butter and olive oil in a small pot. Begin to layer the phyllo sheets one at a time, brushing each layer with the butter and oil mixture. Layer 5 sheets at a time, making 2 sets of 5 sheets each.

Place half of the filling mixture along the bottom of 5 buttered sheets. Gently roll the mixture into a smooth log and then brush the outside of the exposed phyllo with the melted butter and oil mixture. With the remaining 5-sheet set, make another log and brush with butter and oil. Place logs in the freezer for 10 minutes, or until firm. Use a serrated knife and cut logs into 1-inch slices. Brush each hole of two 12-hole mini muffin pans with remaining butter mixture. Gently place each slice, cut side up, into the holes and then push the slices down to touch the bottom of the pan. Bake for 12 minutes, until golden and sizzling. Let cool 5 minutes, then turn out onto a serving dish. Serve immediately.