Step 1:
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil or cooking spray.

Step 2:
Thaw the phyllo dough according to the package instructions. Lay a sheet of phyllo dough on a clean surface and lightly brush with olive oil. Place another sheet on top and brush it again with oil. Repeat this process until you have a stack of 4-5 layers.

Step 3:
Using a sharp knife or kitchen scissors, cut the stacked phyllo sheets into squares (about 4×4 inches). Gently press each square into the muffin tin, forming little cups. Repeat until the muffin tin is filled with phyllo cups.

Step 4:
In a mixing bowl, combine the chopped spinach, feta cheese, sun-dried tomatoes, fresh dill, cream cheese, garlic, salt, black pepper, and lemon juice. Mix well until the ingredients are evenly combined.

Step 5:
Spoon about 1 tablespoon of the spinach-feta mixture into each phyllo cup. Be sure not to overfill, as the filling will expand slightly during baking.

Step 6:
Bake the phyllo cups in the preheated oven for 12-15 minutes, or until the edges are golden brown and crispy. Remove from the oven and let them cool for a few minutes before gently lifting them out of the muffin tin.