First, sauté the shallot, garlic and Serranos with a touch of olive oil for 3-4 minutes on medium heat. Add in the spinach with salt and pepper. Then, sauté for 2 minutes.

Secondly, add the mixture to a food processor with the artichoke, dill, parmesan and chives. Then, process until desired chunkiness.

Mix together the cream cheese and nutmeg.

Add some melted butter in between a couple of the phyllo sheets. I did about 2-3 tbsp of melted butter.

Then, spread the spinach artichoke dip to the phyllo.

Add the feta rectangles at the edge of the phyllo sheets along the wider side of the sheets. Then, roll it up really tightly.

Slice into 12 rounds with a sharp knife.

Add 1/2 tbsp of butter to the bottom of a 12 muffin tin.

Add the phyllo bites onto the muffin tin and add 1/2 tbsp butter on top of each one.

Then, bake at 400F for 20-25 minutes or until golden.

Lastly, top with honey and chives.