Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups

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1/2 stick butter, melted

3 sheets phyllo pastry dough, found in the freezer section

Coarse salt and black pepper

2 tablespoons extra-virgin olive oil

1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an angle

3 cloves garlic, chopped

1 small yellow skinned onion, chopped

1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped

2 boxes chopped spinach, defrosted and squeezed dry

3/4 pound, 12 ounces, feta cheese, crumbled