Preheat the oven to 350°F and grease a 6-cup muffin tin.

Heat the olive oil in a skillet over medium heat. Add the pumpkin cubes and sauté until tender, about 5–7 minutes. Season with salt and pepper, stir in the honey if using, and mix well.

Add the chopped spinach and cook 1–2 minutes more, until wilted. Remove from the heat and gently stir in the feta. It will soften and break up slightly in the warm filling.

Cut each phyllo sheet into 3 equal pieces, for 18 pieces total. Brush each piece lightly with melted butter.

Stack three pieces, rotating each one slightly so the corners fan out. Press each stack into a muffin cup to form a cup shape.

Spoon the pumpkin, spinach, and feta filling evenly into the 6 phyllo cups.

Sprinkle with black sesame seeds or pumpkin seeds if you like.

Bake for 12–15 minutes, until the phyllo edges are golden and crisp.

Let the cups cool in the tin for 5 minutes, then lift them out and serve warm.