Instructions: Heat oven to 350 degrees.

Spray 10- or 12-inch skillet with cooking spray. Cook spinach and mushrooms in skillet over medium heat, stirring occasionally, until spinach is wilted and mushrooms are tender; remove from heat.

Mix milk, mustard, salt, nutmeg and eggs; set aside.

Spray eight 6-ounce custard cups with cooking spray. Place 1 phyllo sheet on flat surface; lightly brush with margarine. Top with 3 phyllo sheets, brushing each with margarine. Cut phyllo into fourths. Place 1 phyllo section in each custard cup. Repeat with remaining phyllo sheets. Trim overhanging edge of phyllo 1 inch from rim of cup.

Drain spinach mixture; divide evenly among cups. Pour about 1/3 cup egg mixture into each cup. Fold edges of phyllo toward center.

Arrange custard cups in jelly roll pan, 15 1/2 by 10 1/2 by 1 inch. Bake 15 to 20 minutes or until egg mixture is set. Sprinkle with cheese. Serve immediately.

This recipe yields 8 servings.

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