Description
These sophisticated little Spinach Feta Tarts are deceptively easy to make and ready in under an hour!
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
- 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.
- Add eggs and feta to spinach mixture..
- 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.
- Prep Time: 15 mins
- Cook Time: 30 mins
- 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