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Spinach Tartlets

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  • 30 min prep time
  • 55 min total time
  • 10 ingredients
  • 24 servings
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Looking for cheesy tartlets made using Pillsbury® refrigerated pie crusts and Green Giant® spinach? Then try these flavorful appetizers – perfect to treat your guests.

1
tablespoon butter or margarine
1
small onion, finely chopped (1/3 cup)
1
tablespoon all-purpose flour
1/3
cup whipping cream
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
1
box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
1
cup shredded Parmesan cheese (4 oz)
1/2
cup shredded Monterey Jack cheese (2 oz)
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

  • 1 Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter 3 minutes, stirring occasionally, until tender. Add flour; cook 1 minute, stirring constantly. Stir in whipping cream, salt and pepper. Cook 30 seconds or until thickened. Remove from heat; stir in spinach, 1/2 cup of the Parmesan cheese and the Monterey Jack cheese until blended.
  • 2 Remove pie crusts from pouches; unroll on work surface. With 2 1/2-inch round cookie cutter, cut 12 rounds from each crust; discard scraps. Fit rounds into 24 ungreased miniature muffin cups, pressing in gently. Divide spinach mixture evenly among muffin cups.
  • 3 Bake 18 to 20 minutes or until edges are light golden brown. Sprinkle evenly with remaining 1/2 cup Parmesan cheese. Cool 5 minutes; remove from pans. Serve warm.

Expert Tips

To quickly thaw spinach, cut small slit in center of pouch; microwave on High 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
85
% Daily Value
Total Fat
6g
0%
Saturated Fat
3g
0%
Sodium
182mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
0g
0%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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