Pre-heat oven to 375 degrees. Spray a non-stick muffin pan with cooking spray, and set aside. Gather ingredients.
If using fresh spinach, place spinach in a non-stick pan over medium-high heat, with a few tablespoons of water, and place the cover on for about a minute. The spinach will cook down very quickly, so stand over it and remove the cover once it’s cooked down and wilted. If you are using frozen spinach, simply cook spinach over medium-high heat to de-thaw, and excess moisture is evaporated.
Roughly chop water chestnuts and add to the pan with the spinach. Also add the feta and egg white and stir until egg is cooked and everything is combined.
Transfer spinach mixture into a small bowl, (or leave in the pan, but turn off the heat). Add 2 tbs of Parmesan cheese and a dash of each seasoning. (Note: Go easy on the salt, considering feta and Parmesan cheese are both very salty.)
Stir until everything is combined.
Roll out phyllo dough, and lay it on a damp kitchen towel or paper towel while it sits on the counter to prevent it from drying out as you work. With a sharp knife, cut entire stack into 8 equal squares.
(Note: Phyllo dough is sold frozen, so you’re going to have to thaw it. I have found that it thaws best by placing it in the fridge the night before you plan to use it.)
Line each muffin cup with a square of the phyllo (there will be multiple layers, so spread the layers out to fill the cup). Do this by gently pressing the phyllo dough down into the edges of the muffin tin to form a cup. Repeat to make 8 mini phyllo cups. (Note: If you are using pre-made phyllo shells, skip this step!)
Fill each phyllo shell with spinach mixture, distributing filling evenly.
Sprinkle remaining Parmesan cheese over the top of spinach cheese pies. Bake in pre-heated oven for 10-15 minutes, or until phyllo dough is lightly golden brown.
Remove from the oven and let cool until you are just able to handle them. Place on a plate and serve warm! Then Enjoy!