Crisp Phyllo Bites Provençal

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2 tablespoons olive oil

1 1/2 pounds fresh spinach, stemmed and washed

3 garlic cloves, minced

6 tablespoons chopped sun-dried tomatoes

3 tablespoons pitted and chopped Niçoise olives

Pinch of cayenne pepper

6 sheets of phyllo dough

3 tablespoons unsalted butter, melted

3/4 cup freshly grated Parmesan cheese

Freshly grated nutmeg

12 anchovies, split lengthwise

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