Preheat your oven to 375°F (190°C). Grease a mini muffin tin.

In a mixing bowl, combine crumbled feta cheese, softened cream cheese, minced garlic, and finely chopped parsley. Stir until smooth.

Unfurl the thawed phyllo dough and cover with a damp towel. Lay three sheets flat, brushing each with melted butter. Cut into 3-inch squares.

Press each phyllo square into the greased mini muffin tin, ensuring edges overlap.

Scoop about 1 teaspoon of the filling into each phyllo cup.

Bake for 15-18 minutes until golden brown.

Remove from oven and allow to cool for a few minutes before serving.