Puff pastries with spinach soufflé and feta cheese

Ingredients:

• 5 sheets of filo dough
• Olive oil cooking spray
• 1 pack (340 g) spinach soufflé
• 55 gr. sun-dried tomatoes
• 1 tbsp lemon juice
• 1/4 teaspoon salt
• 1/4 tsp cayenne pepper
• 1 pack (55 g) crumbled feta cheese

Preparation:

1. Preheat oven to 180°C.
   
   Lay out 1 sheet of phyllo dough. Lightly spray it with olive oil cooking spray. Repeat with the remaining 4 sheets. Cut the stack of sheets into 6 pieces. Place each piece in a muffin tin. Bake for 10 minutes.
2. Remove the plastic lid from the spinach soufflé and microwave it on high for 5 minutes. Remove from the microwave and toss with lemon juice, salt, and cayenne pepper.
   
   Divide the spinach mixture and sun-dried tomatoes among 6 baked phyllo pastry shells. Sprinkle the spinach mixture with feta cheese. Return the shells to the oven for 6 minutes. Serve hot.