Step 1: Prepare the Phyllo Cups

1. Preheat your oven to 375°F (190°C).
2. Brush the muffin tin with melted butter or olive oil to prevent the phyllo from sticking.
3. Layer the phyllo sheets: Take one sheet of phyllo pastry, brush it lightly with melted butter, and place another sheet on top. Repeat this process until you have 3 layers of phyllo dough stacked.
4. Cut the layered phyllo into 3-inch squares. You should get 12 squares from each stack of 3 phyllo sheets. Repeat the process until you have enough squares for 24 cups.
5. Press the phyllo squares into the mini muffin tin to create little cups, overlapping the edges as needed to fit snugly.
6. Bake the phyllo cups in the preheated oven for 8-10 minutes, or until they are crisp and lightly golden. Set aside to cool slightly.

Step 2: Prepare the Spinach and Feta Filling

1. Sauté the onion and garlic: In a skillet over medium heat, add 1 tablespoon of olive oil. Add the diced onion and cook until soft, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, until fragrant.
2. Cook the spinach: Add the fresh spinach to the skillet (or thawed, drained frozen spinach), and cook until wilted, about 2-3 minutes. If using frozen spinach, just heat through.
3. Mix the filling: In a mixing bowl, combine the cooked spinach, sautéed onions, garlic, crumbled feta, ricotta cheese, egg, nutmeg, salt, and pepper. Stir until well combined.

Step 3: Fill and Bake the Phyllo Cups

1. Spoon the spinach and feta mixture into the pre-baked phyllo cups, filling them generously but not overflowing.
2. Bake the filled phyllo cups for 10-12 minutes, or until the filling is set and slightly golden on top.
3. Remove the cups from the oven and allow them to cool slightly while you prepare the drizzle.

Step 4: Make the Sun-Dried Tomato Drizzle

1. In a small bowl, combine the chopped sun-dried tomatoes, olive oil, balsamic vinegar, and honey. Stir well to mix.
2. Season with salt and pepper to taste. The drizzle should have a slightly tangy and sweet flavor.

Step 5: Serve

1. Drizzle the sun-dried tomato mixture over the top of the baked spinach and feta phyllo cups. You can use a spoon to drizzle, or transfer the mixture to a squeeze bottle for a more controlled presentation.
2. Garnish with fresh herbs, such as parsley or thyme, if desired.
3. Serve immediately while the phyllo is still crisp.