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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.

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.

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

% 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.

Comments + Recipe Twists

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