Remove the packet of filo pastry out of the refrigerator still in its plastic bag; allow it to come up to room temperature.
Pre-heat oven to 350°F.
Use olive oil spray to lightly grease a 12 – hole mini muffin pan.
Layer filo pastry sheets, spraying each with olive oil spray.
Cut into twenty-four 2.75-inch squares.
Place one square on top of another, at an angle, to create a star.
Repeat with remaining squares.
Line a 12-hole mini muffin pan with the squares.
Place in the pre-heated oven and bake 8 minutes or until lightly golden.
Remove from the oven and allow to cool.
Finely chop ⅓ cup of the salmon.
In a small bowl, combine salmon, sour cream, horseradish, lemon juice and dill.
Divide mixture between cups.
Cut remaining salmon into 12 pieces and place in cups.
Garnish with cucumber slices and dill sprigs.
