Preheat oven to 350°.
Squeeze all the water out of the frozen/thawed spinach.
Beat the two eggs.
Add the spinach, ricotta, parmesan, dill, panko, and pepper and mix until combined.
With your fingers, break the feta into pieces and fold them into the spinach mixture.
Spray a mini muffin tin with non-stick cooking spray or line it with mini muffin papers.
Use a 30 mm cookie scoop and scoop balls of spinach mixture into each muffin hole.
Bake for 20-25 minutes.
Serve warm, room temperature, or cold.
Serve with blue cheese or ranch dressing.