Spinach Feta Mini Tarts

These sophisticated little Spinach Feta Tarts are deceptively easy to make and ready in under an hour!

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!

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

The phyllo dough 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

Spinach Feta Mini Tarts

★★★★★ 5 from 3 reviews

• Author: Melissa Riker
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 6 1x
• Category: Appetizer
• Method: baking
• Cuisine: American

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Description

These sophisticated little Spinach Feta Tarts are deceptively easy to make and ready in under an hour!

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Ingredients

Units USM Scale 1x2x3x

• 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

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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.

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Keywords: spinach feta tarts

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