Spinach Tartlets

Prep 30 min
Total 55 min
Ingredients 10
Servings 24

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

By Pillsbury Kitchens

Updated October 18, 2016

Make with

Pillsbury Pie Crust

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) 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.

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.