Spanakopita Tarts
Ingredients
- 1 Tbsp. canola oil
- 1 small onion, chopped
- 3 green onions, chopped
- 1- 10 oz. package spinach, thawed, chopped and squeezed of moisture
- 6 oz. feta cheese, crumbled
- 1 cup ricotta cheese
- 2 eggs
- Salt and pepper to taste
- Large pinch of nutmeg
- 1 lb. phyllo, you may not use it all
- 8 Tbsp. of butter, melted
- 1 cup Parmesan, grated
Instructions
- Preheat kitchen appliance to 375F. Butter a twenty four mini gem pan and put aside.
- Heat the one Tbsp. of vegetable oil in a very medium cooking pan over medium heat, add each the onions and cook till soft.
- While the onions area unit preparation, combine along the spinach, feta, cheese and egg. Add within the braised onion. Season with salt, pepper and nutmeg. mix well and put aside.
- Take the pate feuillete from the package and roll out flat, cowl with a clean damp dish towel. take away one sheet and lay flat on the counter. Brush with the liquified butter. Lay on another sheet of pate feuillete. With a dish cutter or sharp knife delve 2" items. Place every sq. in a very cup of the gem pan and gently brush with butter. Repeat the layers 2 additional times for every cup, off setting the squares slightly. you may then have placed 3 squares in every cup with a complete of half-dozen individual sheets of pate feuillete.
- Place a tsp. of the spinach mixture in every cup then high with a pinch of Parmesan.
- Bake for 15-20 min. till golden brown. Serve straight off or let cool and freeze.
source http://recipetocooking.blogspot.com/2019/01/spanakopita-tarts.html
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