Mini Savory Tarts with Spinach and Feta

2 (10 oz) boxes or 1 (20 oz bag) frozen Spinach - thawed and squeezed dry
1 (8 oz) pkg. feta cheese - crumbled
1 stick of butter
1 medium Onion- chopped fine
1 cup grated Romano-Parmesan cheese
1 Tab.Lemon juice
1/4-1/2 tea. grated Nutmeg
additional 1/2 stick of Butter - for brushing
1/2 of a 1 lb box of frozen Phyllo leaves (1 bag = 1/2 lb) - thawed according to box

Thaw and squeeze all the water out of the spinach. Place 1 stick of butter in a large skillet and add the onion. Just soften the onions no color. Add the feta, Romano-Parmesan cheeses to the pan and stir over medium heat to melt. Add nutmeg. Slowly add the spinach to pan and combine thoroughly. Set aside to cool.
Cut Phyllo leaves in half across the width. Stack leaves and place between a "sandwich" of waxed paper. Then place the waxed paper sandwiched leaves in a sandwich of a damp towel and cover to prevent drying out. Remove leaves as needed and recover unused stack. Melt additional 1/2 stick of butter and use to brush on each Phyllo leaf (if you don't do this the leaves become very brittle and hard to work with) before placing the filling on. Roll them in any shape you would like. I do triangles or pillows, be sure to close edges or filling will ooze out while browning. Repeat for each Phyllo leaf. Brush tops with a small amount of butter.
Bake in a preheated 450˚ oven for about 3 - 4 minutes or until browned then turn over and repeat. You may place under broiler to brown if you prefer.
You may freeze. To heat frozen pies: place frozen pies on baking sheet and follow the same directions as above; except add a little extra time.

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