Chef Jennifer Hughes' Spinach Ricotta Pecan Phyllo Pies

Ingredients:

Preheat oven to 350°F.
Heat oil and add garlic. Cook for 1 minute, then add shallots. Cook an additional 1–2 minutes.
Add spinach and cook until fully wilted. Cool and then chop.
Mix spinach, ricotta, pecans, lemon zest, pepper, and salt. Adjust seasoning to taste.
Unroll 1 thawed roll of phyllo dough. Take 1 layer and brush with melted butter. Stack the next sheet on top and repeat until you have 4 sheets.
Cut into 3" × 3" squares. Place about 1 1/2 teaspoons of filling in the center of each square and brush edges with butter.
Fold one corner over to the opposite corner to form a triangle. Press edges to seal.
Place on a parchment-lined sheet tray. Cover with a damp towel to prevent drying.
Repeat until all filling is used. Brush remaining butter on top of pies.
Bake for 15 minutes.