Preheat oven to 385 degrees F.
Cook spinach in a small pan over medium heat until dethawed and hot (about ten minutes). Stir occasionally.
While spinach cooks, remove rind from brie and cut into small pieces about an inch thick. Discard rind.
Add cream to small pan and set brie pieces on top. Place in oven until fully melted, about 10 minutes.
Add marmalade to the simmering spinach, stir to combine.
Remove melted brie and cream from the oven and pour into the spinach mixture. mix to combine and remove from heat.
Add Salt & Pepper to taste.
Increase oven temperature to 425 F and fill each phyllo cup with spinach mixture.
Top Spinach cups with fresh parmesan and bake until spinach and cheese begin to golden brown (About 15 minutes).
Remove from oven and serve, or cool and promptly refreeze them for future parties. I like to save half and reheat another day. Will keep in the freezer for up to two months, reheat at 375 for 35 minutes if frozen for later.