Cut phyllo into blocks to fit a muffin pan. Brush each layer with hot butter. Layer 3 sheets on top of each other. Bake till golden brown. Leave to cool.
Phyllo can be made a day before.
For the salad you need
Lettuce, cherry tomatoes cut in half, cucumber curls, strawberries cut in 4, carrots julienned, meze feta cut in small blocks, pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds...
Assemble just before serving.
Set in plate.