Spinach Feta Mini Tarts

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These sophisticated little Spinach Feta Tarts are deceptively easy to make and ready in under an hour! Creamy feta cheese and savory spinach on a flaky puff pastry base makes this tasty party appetizer a winner every time!

A close up of spinach feta tarts

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The move is in full swing guys!! Be sure to follow along over on Facebook or Instagram as I share our travels to our new home in England!

I’m sure at this very moment, stuck in a hotel I’m dreaming of these delicious Spinach Feta Tarts I made about two weeks ago before the true packing began. It was another recipe inspired by items in the freezer that needed to be used up or tossed before the move-this time it was phyllo dough that sparked the creation!

I can tell you that I. Love. These. Tarts.  I would eat them for breakfast, lunch and dinner! They remind me of little spanakopita pies!

{Psstt…I sorta did for a few days there after I made them!}

A close up of spinach feta tarts

Why I love this recipe

The puff pastry sheets makes these tarts seem extra special fancy but in reality, they are super easy to pull together and require only a teeny bit of prep work.  They are also fantastic for entertaining-sure to impress.

Ingredients

  •  butter
  • salt
  • onion
  • spinach – frozen or cooked and cooled baby spinach
  • eggs
  • feta cheese
  • phyllo dough
  • parmesan cheese

Step by step

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

Serving suggestions

These are an elegant finger food for a party so I would serve them alongside other deceptively easy yet “fancy” appetizers like our blueberry caprese skewers or Boursin and bacon puff pastries and a delicious champagne punch or strawberry sangria.

Storage

While these puff pastries are best served fresh, you can store any leftovers in the fridge in an airtight container for up to 3 days. I recommend reheating in an air fryer or oven to keep the crust from getting soggy.

If you try this recipe please comment and rate it below, I love hearing from you!

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spinach tarts on baking sheet

Spinach Feta Mini Tarts


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5 from 3 reviews

Description

These sophisticated little Spinach Feta Tarts are deceptively easy to make and ready in under an hour! Creamy feta cheese and savory spinach on a flaky puff pastry base makes this tasty party appetizer a winner every time!


Ingredients

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

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium saucepan, melt 2 tablespoons butter over medium high heat.
  3. Add onions and cook until translucent.
  4. Reduce heat to medium and stir in spinach and salt.
  5. Cook until any liquid is evaporated.
  6. Remove from heat and allow to cool 5 minutes.
  7. Whisk eggs in small bowl.
  8. Add eggs and feta to spinach mixture..
  9. Lay mini tart pans on baking sheet.
  10. Unroll phyllo dough and brush bottom sheet with melted butter, add next sheet and repeat until all 8 layers have been coated with butter.
  11. Brush butter over tart pans.
  12. Cut dough into 6 equal squares and lay over tart pans-press lightly into pans and against edges.
  13. Spoon filling mixture into tarts.
  14. Fold edges up, leaving middle exposed.
  15. Brush top with butter and sprinkle with parmesan cheese.
  16. Bake for 30 minutes or until golden brown.
  17. Let cool 5 minutes and remove from tart pans, serve immediately or at room temperature.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 tart
  • Calories: 251
  • Sugar: 1.4 g
  • Sodium: 569 mg
  • Fat: 16.8 g
  • Carbohydrates: 16.9 g
  • Protein: 8.9 g
  • Cholesterol: 101.8 mg

I dare you to make them….and see if you don’t eat them for breakfast, lunch, and dinner too!!

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4 Comments

  1. 7. Whisk eggs in small bowl and add eggs and feta.

    That’s a bit confusing – do you mean “and add eggs and feta to the spinach and onions?”

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