Cut a sheet of phyllo pastry into 4 equally sized squares. Brush with butter and gently press one square into a muffin hollow. Add 2 more squares to that hollow so a small basket is formed. Repeat with the rest of the pastry squares to make 8-10 phyllo baskets.
Filling Mix all the ingredients well and season with salt and freshly ground pepper. Distribute the filling in equal amounts between the phyllo baskets.
Egg custard Beat all the ingredients together well and pour over the filling. Bake for 15-20 minutes until the pastry is golden brown and the egg custard has set. Cool completely before serving.
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