Mini spanakopita tarts
1
Points® value
Total Time
37 min
Prep
15 min
Cook
20 min
Serves
30
Difficulty
Easy
The combination of the thin, buttery layers of phyllo dough and a rich spinach and feta cheese filling are some of the reasons this Greek dish is so beloved. If you dread the thought of working with phyllo dough but love spanakopita, this recipe is for you since we used pre-made mini phyllo shells. Pressing out the moisture from the spinach and scallions is an important step. You don’t want excess liquid in the filling as these are baking since that could cause the shells to become soggy. You can prepare these ahead and freeze them: Freeze them filled and unbaked. When ready to bake, arrange them on baking sheet, and bake from frozen at 425ºF until they are golden and set, about 15 minutes.
Ingredients
Mini phyllo shells
30 item(s), two boxes of 15, thawed if frozen
Olive oil
½ tsp, extra virgin
Spinach
12 oz, baby variety (two 6-oz bags)
Scallions
⅓ cup(s), chopped, sliced
Crumbled feta cheese
6 Tbsp
Low fat cream cheese
¼ cup(s)
Dill
2 Tbsp, fresh, chopped
Egg
1 large egg(s), lightly beaten
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground