Preheat oven to 400 F, lightly grease a muffin tin, and put it in the oven while the oven warms up.
In a large nonstick skillet, heat the olive oil over medium heat. Add in the garlic and sauté until fragrant, about 1 minute. Add in the Swiss Chard leaves and 1/4 cup of water. Cook over medium heat until well wilted and significantly reduced in volume, about 5 minutes. Remove from heat to a medium bowl.
Meanwhile, in a small food processer, puree the cottage cheese with the Parimigiano Reggiano cheese until the cottage cheese loses its curd-like texture.
Add the cheese, rehydrated sundried tomatoes, lemon zest, and salt and pepper, to taste to the chard. Then add in the beaten eggs and mix until well combined.
Cut the three sheets of phyllo in half down the middle. Lightly brush a little olive oil onto each square, then fold it in half, brush a bit more on, then fold again to yield a slightly rectangular square. Press into the muffin tin and trim the excess. Repeat with all 6 pieces.
Fill the phyllo with the cheese and Swiss Chard mixture and top with a light sprinkling of extra Parmigiano Reggiano. Bake for about 20 minutes, until the filling feels set, the phyllo edges are brown and the bottom of the phyllo is light brown.
Serve with finely chopped parsley and hot sauce, if desired.