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Spanakopita Tarts

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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.