Spinach Tartlets

Looking for cheesy tartlets made using Pillsbury® refrigerated pie crusts and Green Giant® spinach? Then try these flavorful appetizers – perfect to treat your guests.

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Servings 24

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ingredients 10
Prep Time 30 min
Total Time 55 min

Ingredients

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

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Directions

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

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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.