Preheat your oven to 375°F and lightly oil a standard muffin tin with 12 cups. Working with one sheet at a time, brush phyllo lightly with melted butter and stack three brushed sheets together. Cut the stacked layers into four squares, then press each square into a muffin cup, allowing edges to extend slightly above the rim for that signature crispy presentation.

Bake the phyllo shells for 8–10 minutes until they're pale golden and set but not browned. Remove from the oven and let cool for 2 minutes while they firm up, making them sturdy enough for filling without shattering.

While shells cool, combine ricotta, Parmesan, eggs, parsley, and dill in a medium bowl. Mix in your oregano, garlic powder, salt, and pepper until the filling is smooth and herbaceous. Fold in the chopped sun-dried tomatoes gently to preserve their texture.

Prepare crispy phyllo cups by filling each cooled shell with approximately 2 tablespoons of the ricotta mixture, mounding it slightly. Top each with a small pinch of crumbled feta and a few toasted pine nuts for textural contrast and visual appeal.

Return filled cups to the oven for 5 minutes just until the filling is heated through and edges of shells deepen to golden brown. The gentle reheating sets the filling without drying it out, keeping the Mediterranean flavors vibrant and the texture perfectly balanced.