Crispy Spinach and Feta Tartlets
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Why I Love This Recipe
Phyllo dough, central to this recipe, has been used in Mediterranean and Middle Eastern cuisine for centuries and is known for its paper-thin layers that bake into a light, crispy texture.
Ingredients You'll Need
6 sheets of phyllo pastry, thawed
3 tablespoons of olive oil, divided
1 cup of fresh spinach leaves, chopped
1/2 cup of crumbled feta cheese
1/4 cup of grated Parmesan cheese
2 tablespoons of chopped fresh dill
Salt and pepper, to taste
1 clove of garlic, minced
1 medium egg, beaten
Directions
Preheat the oven to 375°F (190°C).
Place the phyllo sheets on a clean surface. Cover them with a damp towel to prevent drying.
Brush a sheet of phyllo with 1/2 tablespoon of olive oil. Layer another phyllo sheet on top and repeat brushing with olive oil. Repeat until all 6 sheets are stacked.
Cut the stacked phyllo into 12 squares.
Gently press each square into the well of a muffin tin to form a shell.
In a pan, sauté the chopped spinach with 1/2 tablespoon of olive oil until wilted (about 2 minutes). Let cool.
In a bowl, mix the cooked spinach, feta cheese, Parmesan cheese, dill, garlic, beaten egg, salt, and pepper.
Spoon the mixture evenly into the phyllo shells.
Brush the edges of the phyllo shells with the remaining olive oil.
Bake in the preheated oven for 18-20 minutes, or until the pastry is golden and crisp.
Let the tartlets cool slightly before removing them from the muffin tin.
Serve warm or at room temperature.
Pairs Well With
Pairs well with a crisp white wine such as Sauvignon Blanc, or for a non-alcoholic option, a sparkling mint lemonade
Questions, Comments & Reviews
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