(Fool Proof Creamy Spanakopita Tarts

• Vegetarian

• Produce

  • 4 Garlic cloves
  • 1 Sweet onion, small

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/8 tsp Nutmeg
  • 1/2 tsp Pepper
  • 2 pkgs Phyllo, frozen Mini
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 1 oz Cream cheese, low fat
  • 6 oz Feta, fat free

• Liquids

  • 10 oz Spinach, thawed and wringed out of all water, frozen

Found on withsaltandwit.com

Description

Ingredients

• 1/2 Tbsp olive oil
• 1 small sweet onion, minced
• 4 garlic cloves, minced
• 10 oz frozen chopped spinach, thawed and wringed out of all water
• 6 oz fat free feta
• 1 oz low fat cream cheese
• 1 egg
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/8 tsp nutmeg
• 2 pkgs frozen mini phyllo tarts (total of 30 tarts)

Directions

• Preheat oven to 350 degrees F.
• In a sauté pan, heat olive oil. Add minced onions and sauté until softened, about 5 minutes. Add garlic and sauté for 30 seconds.
• Add spinach (make sure to wring out all excess water! It will make your filling watery) to onion mixture and stir well to break up any large pieces of spinach.
• Add mixture to a mixing bowl. Add feta, cream cheese, egg, salt, pepper and nutmeg. Stir well until mixture is well combined.
• On a baking sheet, add mini phyllo cups. Add a heaping tablespoon mixture into each tart.
• Place in oven and bake for 10 -15 minutes, until mixture is heated through.
• Serve immediately.