Feta Custard in Phyllo Cups

Preheat oven to 350 degree F. Grease thirty-six 1-3/4-inch muffin cups; set aside. Keep phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle. Lightly brush 1 sheet of phyllo dough with some of the butter. Stack 3 more phyllo sheets, brushing between each layer with melted butter. Cut phyllo stack lengthwise into six 18-inch long strips. Cut each strip crosswise into 6 rectangles. Press each rectangle into a prepared cup, pleating as needed to fit. Bake for 8 to 10 minutes or until golden. Proceed with filling and baking as in recipe for Feta Custard In Phyllo Cups. Bake shells with filling right in the muffin cups or place filled shells on a baking sheet as in recipe. (Any leftover shells may be carefully wrapped and frozen for later use.)