Recipe

Cheesy Spinach Tartlets Recipe

	Ghf3 / All my dishes 1 year, 2 months ago These cheesy mini-quiches are a hit at any party and with refrigerated pie crusts can be made in under an hour. These little crispy bites can be filled with any combination of cheeses, meats, veggies and anything else in your fridge! Prep:15m Cook:20m Servings:6	Ghf3
	quick vegetarian canuseleftovers

Does this look good? Yeah! / Nope

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Ingredients

1 (15 oz.) refrigerated pie crusts

1 teaspoon olive oil

4 cups packed chopped fresh spinach

4 oz. (1 cup) crumbled feta cheese

½ cup ricotta cheese

½ teaspoon dry dill (or 1 tablespoon fresh dill)

1/8 teaspoon salt

1/8 teaspoon nutmeg

dash pepper

1 egg

½ cup diced red pepper

Directions

Let pie crust sit out for 20 minutes, to raise to room temperature before you begin.

Crust: Unfold pie crust and cut out 12 circles from each crust with a 2½ inch cookie cutter. (I used a coffee mug…) Use a small cookie cutter or knife to cut shapes to decorate the tops of the tartlets.

Spinach: Heat oil in skillet. Add spinach. Cook and stir 2 minutes or until just wilted. Let spinach cool. Squeeze excess water out of spinach.

Filling: Combine feta, ricotta, dill, salt, nutmeg, pepper and egg. Stir in Spinach until well mixed.

Assemble: Oil/butter your mini-muffin pans unless you have non-stick (the sort of grey, coated ones) pans. Carefully use each pie crust circle to “line” each little muffin cup. Add about one heaping tablespoon mixture to each crust, being careful to fill no higher than level with the top, as they will rise slightly during baking. If you made little decorations put them on top of each tartlet before baking.

Bake: Bake at 400 for 15-20 minutes or until tops are golden brown, watching them toward the end to be careful they don’t burn. Let cool 5 minutes before removing from the cups with a knife or spoon.

EAT!

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Comments

chefjeb 1 year, 2 months ago said:
Those last five minutes to let them cool would be the hard part. I would be tempted to sample before they cool. These look good.

hottamale 1 year, 2 months ago said:
These sounds really, really god! Thanks for the post.

tnacndn 1 year, 2 months ago said:
These sound really good, I have never had anything like this before though.
~Gem~

pudgy47 1 year, 2 months ago said:
I agree the last five minutes, would be tuff.

image 1 year, 2 months ago said:
They do sound good - I, think I might add a little cayenne. Thanks for sharing.

borinda 1 year, 2 months ago said:
Thanks for hilighting this recipe for me. I always have to work hard to come up with hors d'houvres ideas and this seems a sure winner. I've bookmarked this recipe for next time I entertain.

Merci!

softgrey 1 year, 2 months ago said:
My friend was just telling me about a recipe like this...
but no crust- using those metal cupcake liners instead--

he froze them and would take them out one by one for a quick and easy breakfast...

thanks a lot- i will be trying this out ...

edensong 1 year, 2 months ago said:
Looks great!

psy333che 1 year, 1 month ago said:
Thank You so much for sending me this recipe.. I would love to try Feta and Ricotta and look forward to trying this when I slow down and can cook...
June