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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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  • prep time 30 min
  • total time 55 min
  • ingredients 10
  • servings 24
 

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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