Spanakopita Tarts
Servings: 9 Tarts
Equipment
- Muffin Pan
Ingredients
- 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
Instructions
- 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.
Notes
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.