These Little Tarts are the perfect appetizer for Game day, Holidays and more! They can be made ahead time and frozen, then popped into the oven to warm up again. Plus, they are easy to make from the start!

Estimated Alberta grocery pricing; lower costs may apply with homegrown ingredients.

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Spanakopita Tarts

Author: Susan Schafers Cooking Method: Baking Cuisine: Greek-inspired Courses: Appetizer

Difficulty: Beginner Prep Time 25 mins Cook Time 20 mins Total Time 45 mins

Cooking Temp: 345  C Servings: 48 Estimated Cost: $ 13

Ingredients

Servings

• 1 tbsp canola oil (15 mL)
• 1 small onion, chopped
• 3 green onions, chopped
• 1 package spinach, thawed, chopped, moisture squeezed out (10 oz)
• 6 oz feta cheese, crumbled
• 1 cup ricotta cheese (250 mL)
• 2 eggs
• 1 cup Parmesan cheese, grated (250 mL)
• 8 tbsp butter, melted (120 mL)
• 1 lb phyllo pastry (you may not use it all)
• Large pinch nutmeg
• Salt and pepper, to taste

Instructions

1. Preheat oven to 345°F (175°C). Butter a 24-cup mini muffin pan.
2. Heat canola oil in a skillet over medium heat. Add onion and green onions; cook until soft.
3. In a bowl, combine spinach, feta, ricotta, and eggs. Stir in cooked onions. Season with salt, pepper, and nutmeg.
4. Unroll phyllo and cover with a damp tea towel. Lay one sheet flat and brush with melted butter. Top with another sheet and brush again.
5. Cut phyllo into 2-inch squares. Place one square into each muffin cup, brush lightly with butter. Repeat layering two more times, offsetting squares (6 phyllo layers per cup).
6. Spoon 1 teaspoon spinach mixture into each cup. Top with a pinch of Parmesan.
7. Bake for 15–20 minutes, until golden.
8. Serve warm, or cool completely and freeze.

Note

Freeze up to 1–2 months if well sealed.

Reheat from frozen at 350°F for 15–20 minutes.

Keywords: spanakopita tarts