Cheesy Spinach Tartlets

(9)
2 reviews.
  • 25 min prep time
  • 55 min total time
  • 11 ingredients
  • 24 servings

Ingredients

1
teaspoon olive or vegetable oil
4
cups packed chopped fresh spinach
1
egg
1
cup crumbled feta cheese (4 oz)
1/2
cup ricotta cheese
1/2
teaspoon dried dill weed
1/8
teaspoon salt
1/8
teaspoon ground nutmeg
Dash pepper
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
tablespoon diced pimientos or red bell pepper, if desired

Directions

  1. 1 In 8-inch skillet, heat oil over medium heat. Add spinach; cook 2 to 3 minutes, stirring frequently, until wilted and tender. Cool slightly.
  2. 2 In medium bowl, beat egg. Stir in feta cheese, ricotta cheese, dill, salt, nutmeg and pepper until well blended. Stir in cooked spinach.
  3. 3 Heat oven to 400°F. Remove pie crust from pouch; place crust flat on lightly floured surface. If necessary, press out folds or creases. With 2 1/2-inch round cutter, cut 12 rounds. Repeat with second crust.
  4. 4 Press rounds in bottom and up sides of 24 ungreased miniature muffin cups. Spoon 1 rounded tablespoon spinach mixture into each pie crust-lined cup.
  5. 5 Bake 13 to 18 minutes or until filling is set and edges are light golden brown. Cool tartlets 5 minutes; remove from pans. Garnish with pimiento. Serve warm.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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