Almost Spanakopita Tarts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Phyllo Dough, 5 sheet doughSpinach, canned, 1 3/4 cupOnions, raw, 2 slice, large (1/4" thick), chopped fineMushrooms, fresh, 1 cup, pieces or slices, chopped fineZucchini, 1 cup, chopped fineFeta Cheese, .5 cup, crumbledMozzarella Cheese, whole milk, 1 1/2 cupLime Juice, 1 tspPaprika, 1/4 tsp (or to taste)Nutmeg, ground, 1/4 tsp (or to taste)Pepper, black, 1 tsp (to taste)Salt, .25 tsp (to taste)\Garlic, 1 tsp mincedOlive oil, 1 tbsp
Preheat the oven to 350. Take about 5 sheets of your phyllo dough, or enough to fill up the bottoms and sides of your muffin tin - think like you are making muffin cups, but using the dough instead. It's OK if the edges are uneven or if you have to use multiple strips of the dough to make the "muffin cup" - phyllo dough is really easily torn and kind of hard to work with :-)
Spray your muffin tin with a very light coating of vegetable nonstick spray - I used the organic olive oil stuff. Toast the phyllo dough until it becomes a little crisp on the edges - about 7 minutes. Don't let it brown too much - you just want to toast a bit of the moisture out of the dough. Take it out and let it cool.
Chop onion, zucchini and mushroom into fine pieces and set aside. Open the can of spinach and drain very well. I suggest to pour all the liquid off after opening the can, then putting it into a colander and pressing it several times with paper towels. You may have to repeat this several times until a good portion of the moisture is out. If the spinach is not drained well, it will soak the phyllo dough and make very soggy tarts.
Heat the olive oil in a medium skillet and sautee the onion and zucchini together, with fresh minced garlic. When onions are caramelized, remove and let cool.
When onions and zucchini are cooled, mix together the drained spinach, onion, zucchini, mushroom, feta cheese, mozzrella cheese, lime juice, nutmeg, paprika, salt and pepper.
Now it's time to fill the tarts! Do not remove the toasted phyllo dough - simply fill up each little phyllo dough "muffin" and bake at 350 for 15 minutes, or until cheese is melted and dough is slightly browned. YUMMY
Makes 12 tarts.
Number of Servings: 12
Recipe submitted by SparkPeople user KIMBERLEIGH06.
Spray your muffin tin with a very light coating of vegetable nonstick spray - I used the organic olive oil stuff. Toast the phyllo dough until it becomes a little crisp on the edges - about 7 minutes. Don't let it brown too much - you just want to toast a bit of the moisture out of the dough. Take it out and let it cool.
Chop onion, zucchini and mushroom into fine pieces and set aside. Open the can of spinach and drain very well. I suggest to pour all the liquid off after opening the can, then putting it into a colander and pressing it several times with paper towels. You may have to repeat this several times until a good portion of the moisture is out. If the spinach is not drained well, it will soak the phyllo dough and make very soggy tarts.
Heat the olive oil in a medium skillet and sautee the onion and zucchini together, with fresh minced garlic. When onions are caramelized, remove and let cool.
When onions and zucchini are cooled, mix together the drained spinach, onion, zucchini, mushroom, feta cheese, mozzrella cheese, lime juice, nutmeg, paprika, salt and pepper.
Now it's time to fill the tarts! Do not remove the toasted phyllo dough - simply fill up each little phyllo dough "muffin" and bake at 350 for 15 minutes, or until cheese is melted and dough is slightly browned. YUMMY
Makes 12 tarts.
Number of Servings: 12
Recipe submitted by SparkPeople user KIMBERLEIGH06.
Nutritional Info Amount Per Serving
- Calories: 106.3
- Total Fat: 6.2 g
- Cholesterol: 16.4 mg
- Sodium: 250.1 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.4 g
- Protein: 5.8 g
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