Spinach Feta Mini Tarts

• Vegetarian

• Produce

  • 1 Onion, diced (about 1/3 cup, small
  • 1 10 oz package Spinach, frozen

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 8 sheets Phyllo dough
  • 1/2 tsp Salt

• Dairy

  • 5 tbsp Butter
  • 1/2 cup Feta, packed
  • 1/3 cup Parmesan cheese

Found on thehappierhomemaker.com

Description

Ingredients

• 2 tablespoons butter
• ½ teaspoon salt
• 1 small onion, diced (about ⅓ cup)
• 10 oz package frozen spinach, thawed and drained thoroughly
• 2 eggs
• ½ cup (packed) crumbled feta
• 8 sheets phyllo dough
• 3 tablespoons melted butter
• ⅓ cup parmesan cheese

Directions

• Preheat oven to 350 degrees.
• In a medium saucepan, melt 2 tablespoons butter over medium high heat.
• Add onions and cook until translucent.
• Reduce heat to medium and stir in spinach and salt.
• Cook until any liquid is evaporated.
• Remove from heat and allow to cool 5 minutes.
• Whisk eggs in small bowl and add eggs and feta.
• Lay mini tart pans on baking sheet.
• Unroll phyllo dough and brush bottom sheet with melted butter, add next sheet and repeat until all 8 layers have been coated with butter.
• Brush butter over tart pans.
• Cut dough into 6 equal squares and lay over tart pans-press lightly into pans and against edges.
• Spoon filling mixture into tarts.
• Fold edges up, leaving middle exposed.
• Brush top with butter and sprinkle with parmesan cheese.
• Bake for 30 minutes or until golden brown.
• Let cool 5 minutes and remove from tart pans, serve immediately or at room temperature.