Photo: Johnny Autry; Styling: Cindy Barr
1. Combine first 5 ingredients, stirring until smooth. Cover and chill 1 hour.
2. Preheat oven to 375°.
3. Combine oil and butter. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); lightly brush phyllo with oil mixture. Repeat layers 3 times, ending with oil mixture; press gently on stack. Repeat procedure with remaining 4 phyllo sheets and oil mixture to form two phyllo stacks. Cut each phyllo stack crosswise into 4 (3 1/2 x 9inch) strips. Cut strips into thirds to form 24 (3 1/2 x 3inch) rectangles. Press 1 rectangle into each of 24 mini muffin cups coated with cooking spray. Divide cheese mixture evenly among prepared cups. Bake at 375° for 8 minutes or until phyllo is golden.