Feta Mushroom Tarts with Caramelized Onions

I made some baklava for a Mediterranean dinner that I'm attending tonight, but I had lots of leftover phyllo dough. I took one look at my mushrooms and feta cheese and knew I needed to make something with all of these ingredients. It's pretty simple, but take a bit of time. These babies are in the oven right now and I can hardly wait to taste one!

Phyllo dough (leftover scraps, cut down to about 4 to 5 inch wide squares)

1/4 cup butter

1 large onion, sliced thinly

4 cups mushrooms, roughly sliced

Salt and pepper and thyme to taste

1/4 cup feta cheese, crumbled

1/4 cup oil (as needed, in a bowl)

Sauté onions in butter on very low heat for 30 minutes until nearly see-through. Add mushrooms. Allow mushrooms to cook down on a slightly higher temperature for about 15 minutes. Add salt, pepper and thyme to taste.

While the vegetables are sautéing, place one phyllo sheet in a muffin cup. Spread oil (with a pastry brush) on the pastry. Add another sheet, repeat. Continue until 12 cups have 4 sheets each.

Place a few crumbles of feta cheese in the bottom of each phyllo cup. Scoop one large spoonful of mushroom mixture into each cup. Crumble remaining feta onto each cup. Leave open or fold to close. If you fold these to close them, brush a little more oil on the top/outside.

Bake at 350 F for 20 minutes.