Cheesy Spinach Tartlets

CRUST
1 (15-OZ.) PKG. Pillsbury Refrigerated® Pie Crusts

FILLING
1 teaspoon olive oil or vegetable oil
4 cups packed chopped fresh spinach
4 oz. (1 cup) crumbled feta cheese
½ cup ricotta cheese
½ teaspoon dried dill weed
1/8 teaspoon salt
1/8 teaspoon nutmeg
Dash pepper
1 egg

1. Heat oil in medium skillet over medium heat until hot. Add spinach; cool and stir 2 to 3 minutes or until wilted and tender. Cool slightly

2. In medium bowl, combine feta cheese, ricotta cheese, dill, salt, nutmeg, pepper and egg; mix well. Stir in spinach until well mixed.

3. Heat oven to 400 °F. Unfold 1 pie crust; press out fold lines. Place crust on cutting board or pastry cloth. With 2 ½ inch round cutter, cut 12 rounds. Repeat with remaining pie crust and flour.

4. Press rounds in bottom and up sides of 24 ungreased miniature muffin cups. Spoon 1 rounded tablespoon spinach mixture into each cup.

5. Bake at 400 °F. for 13 to 18 minutes or until filling is set and edges are light golden brown. Cool 5 minutes; remove from pans and serve.

Makes 24 tartlets

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