Spanakopita Tarts

• Vegetarian

• Produce

  • 3 Green onions
  • 1 Onion, small
  • 1 10 oz. package Spinach

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Large pinch Nutmeg
  • 1 lb Phyllo
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Canola oil

• Dairy

  • 8 tbsp Butter
  • 6 oz Feta cheese
  • 1 cup Parmesan, grated
  • 1 cup Ricotta cheese

Found on realhousemoms.com

Description

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

Directions

• Preheat oven to 375F. Butter a 24 mini muffin pan and set aside.
• Heat the 1 Tbsp. of canola oil in a medium skillet over medium heat, add both the onions and cook until soft.
• While the onions are cooking, mix together the spinach, feta, ricotta and egg. Add in 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 pieces. Place each square in a cup of the muffin pan and lightly brush with butter. Repeat the layers two more times for each cup, off setting the squares slightly. You will then have placed three squares in each cup with a total of 6 individual sheets of phyllo.
• Place a tsp. of the spinach mixture in each cup and then top with a pinch of Parmesan.
• Bake for 15-20 min. until golden brown. Serve immediately or let cool and freeze.
• Note: If frozen, reheat in a 350F oven for 15-20 min. or until heated through. Will freeze well for 1-2 months if properly sealed.