Spanakopita Tarts

My Pandemic culinary adventures continue.  Digging through the freezer I found one last puff pastry sheet.  I also found a box of frozen spinach. I thought I love spanakopita so I dug through the fridge and found some feta cheese.  I figured I had everything I needed to mock up spanakopita.  I did a little internet research and found various versions of what I made.  I came up with how I would make them and went about it. Fast easy and they came out delicious.

Spanakopita Tarts

Prep Time10 minutes
Cook Time25 minutes
15 minutes
Total Time51 minutes
Course: Appetizer
Cuisine: Mediterranean
Servings: 9 Tarts


  • Muffin Pan


  • 1 Box Frozen Chopped Spinach 10 ounce box
  • 2 Each Eggs Beaten divided
  • 1/2 Tsp Dry Dill
  • 1/2 Tsp Lemon Zest
  • 1/4 Cup Minced Shallot
  • 1/2 Cup Feta Cheese
  • 1/2 Tsp Olive Oil
  • 1 Each Large Garlic Clove Minced
  • 1 Each Sheet Puff Pastry Dough From 17.3 ounce box of 2
  • 1/8 Tsp Salt
  • 1/8 Tsp Pepper


  • Pre Heat Over to 400 Degrees
  • Thaw Pastry dough according to box direction. Do not over thaw should be very cold when working with it.
  • Thaw spinach and squeeze out as much water as you possibly can. Then loosely chop to cut apart the strands.
  • Mix together spinach, one egg beaten, feta cheese, dill, zest, olive oil, minced shallot, salt and pepper.
  • Roll out puff pastry to about 12x12 cut into 9 equal squares. Place square in each of 9 muffin cups leaving corners up.
  • Divide filling evenly and fill the 9 cups. Pull corners over top and squeeze to seal leaving some openings. Brush tops with remaining beaten egg.
  • Bake for 25 minutes. Remove and cool in muffin tin on cooling rack for 10 minutes. then remove tarts with sharp knife.


The next time I make it I will try and use the finer crumbles of feta and will chop the spinach a little finer. I am not  a huge mint fan and did not have any on hand but a pinch of mint would be interesting as well. Finally I think I will make tzatziki dipping sauce to go with them. 

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