Spanakopita Tarts
Ingredients
- 1 tbsp. canola oil
- 1 small yellow onion, chopped
- 3 green onions, chopped
- 1 10-ounce package spinach, thawed, chopped and squeezed of moisture
- 6 ounces feta cheese, crumbled
- 1 cup ricotta cheese
- 2 eggs
- Salt and pepper, to taste
- Large pinch of nutmeg
- 1-pound phyllo, it may not all be used
- 8 tbsp. butter, melted
- 1 cup Parmesan, grated
Instructions
- Pre-heat the oven to 375°F.
- Using butter, grease a 24 mini-muffin pan; set aside.
- In a medium skillet, over medium heat, heat the 1 tbsp. of canola oil; add the yellow and green onions; cook until soft.
- While the onions are cooking, mix together the spinach, feta, ricotta and eggs; add the cooked onion; season with salt, pepper and nutmeg; combine well and set aside.
- Take the phyllo from the package and roll out flat; cover with a clean damp tea towel.
- Remove one sheet and lay flat on the counter; brush with the melted butter.
- Lay on another sheet of phyllo.
- With a pizza cutter or sharp knife cut into 2-inch pieces.
- Place each square in a cup of the mini-muffin pan and lightly brush with butter.
- Repeat the layers two more times, for each cup, off setting the squares slightly.
- At this point, three squares have been placed in each cup with a total of 6 individual sheets of phyllo.
- Place a tsp. of the spinach mixture in each cup and top with a pinch of Parmesan.
- Place in the pre-heated oven and bake for 15 – 20 min. until golden brown.
- Remove from the oven and serve immediately or allow to cool before placing in an airtight container and freezing.
Notes
As an alternative, purchase ready made phyllo shells; follow only the portion of the recipe which addresses the filling and baking process.
Freezes well for 1 – 2 months if properly sealed.
If frozen, re-heat in a 350°F oven for 15 – 20 minutes or until heated through.