Spanakopita Tarts
User Reviews
4.6
Spanakopita Tarts
Description
Spanakopita Tarts are made by combining cooked onions with chopped spinach, crumbled feta, ricotta cheese, eggs, and seasoning including salt, pepper, and nutmeg. This filling is spooned into mini muffin tins lined with layered squares of phyllo dough brushed with melted butter for crispness and richness.
The phyllo dough layers bake into a flaky, golden crust around the creamy spinach and cheese filling. The mixture’s mild tang from feta and ricotta along with the subtle spice of nutmeg creates a balanced flavor. Baking in a mini muffin pan yields neatly portioned tarts with crisp edges and soft interiors.
These tarts are suitable as finger food for gatherings or light snacks. They can be served warm to highlight the crisp texture of the phyllo and the melted cheese center.
Ingredients
- 1 Tbsp. canola oil
- 1 onion chopped, small
- 3 green onions chopped
- 10 oz. spinach thawed, chopped and squeezed of moisture, package
- 6 oz. feta cheese crumbled
- 1 cup ricotta cheese
- 2 egg
- salt to taste
- black pepper to taste
- nutmeg large pinch
- 1 lb. phyllo dough you may not use it all
- 8 Tbsp. butter melted
- 1 cup parmesan grated
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48mini tarts
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 121mg | 5% |
| Potassium | 37mg | 1% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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