Spanakopita Tarts

I pair spanakopita but sometimes along with added appetizers they can be filling. These short Spanakopita Tarts are the perfect filler. Rightful a few bites and the phyllo is so lovely and tender. These emotional tarts are a perfect appetiser for amusing. They can be prefab dormie of time and sleety, then popped into the oven to friendly up again. Nonnegative, they are loose to excrete from the turn!

Spanakopita or spinach pie is a Hellene tasty dough. We get kept the traditional ingredients, phyllo pastry, vegetable, feta, onion and then we another in a young ricotta too and topped the tarts with Parmesan. I enjoy adding Cheese when baking spicy items it e'er browns up so lovely. 

Spanakopita Tarts are perfect for a line day appetiser and something opposite from the wonted wings and dip. Everyone loves the tangy, slightly salty material, so delicious. They are also grotesque for spend diverting equivalent Easter, Thanksgiving, Christmastide, New Year's Eve and author!! An course that you can pass all period serving!

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INGREDIENTS

• 1 Tbsp. canola oil
• 1 small onion, chopped
• 3 green onions, chopped
• 1- 10 oz. package spinach, thawed, chopped and squeezed of moisture
• 6 oz. feta cheese, crumbled
• 1 cup ricotta cheese
• 2 eggs
• Salt and pepper to taste
• Large pinch of nutmeg
• 1 lb. phyllo, you may not use it all
• 8 Tbsp. of butter, melted
• 1 cup Parmesan, grated

INSTRUCTIONS

1. Preheat oven to 375F. Butter a 24 mini muffin pan and set aside.
2. Heat the 1 Tbsp. of canola oil in a medium skillet over medium heat, add both the onions and cook until soft.
3. While the onions are cooking, mix together the spinach, feta, ricotta and egg. Add in the cooked onion. Season with salt, pepper and nutmeg. Combine well and set aside.
4. Take the phyllo from the package and roll out flat, cover with a clean damp tea towel. Remove one sheet and lay flat on the counter. Brush with the melted butter. Lay on another sheet of phyllo. With a pizza cutter or sharp knife cut into 2" pieces. Place each square in a cup of the muffin pan and lightly brush with butter. Repeat the layers two more times for each cup, off setting the squares slightly. You will then have placed three squares in each cup with a total of 6 individual sheets of phyllo.
5. Place a tsp. of the spinach mixture in each cup and then top with a pinch of Parmesan.
6. Bake for 15-20 min. until golden brown. Serve immediately or let cool and freeze.
7. Note: If frozen, reheat in a 350F oven for 15-20 min. or until heated through. Will freeze well for 1-2 months if properly sealed.

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