Preheat oven to 350 degrees F and line muffin tins with liners and/ or spray with cooking oil.
Wash and drain the chopped spinach very well.
Heat olive oil in a deep sauté pan.
Sauté onions and green onions until tender, approximately 10 minutes.
Add the spinach and parsley, cook for 5 to 10 minutes on low, until the spinach is totally dry.
Add the nutmeg, salt and pepper. Taste add more salt and pepper as desired.
Set the spinach mix aside to cool a few minutes.
In a large mixing bowl, whisk eggs.
Add 1/2 cup feta and parmesan cheese. Mix to combine.
Add the cooled spinach mixture to the eggs and mix until combined.
If you didn't do it arready, before placing mixture in muffin tins, spray muffin tins liberally with a spray oil or line them with baking cups to make clean up easier. You might want to consider spraying the muffin liners with oil as well to make sure they don't stick.
Fill muffin cups mix, sprinkle the 1/4 cup feta evenly across each muffin cup. (sprinkle with more as desired)
Bake about 20-25 minutes, or until eggs are set and feta golden.
Serve immediately or store in refrigerator for a few days or in freezer for several months. Reheat frozen bites in oven or microwave. We prefer oven.