Spanakopita Tarts

Spinach and feta on top of flaky phyllo make irresistible appetizers.

Preparation time: 20 minutes
Cooking time: 25 minutes

You Will Need
3 tablespoons thinly sliced scallions
1-1/2 teaspoons olive or vegetable oil
1-1/2 cups torn fresh spinach leaves
1/2 cup crumbled feta cheese
1 to 2 teaspoons dill weed
1 tablespoon minced fresh parsley
7 sheets phyllo dough (about 14 inch x 9 inch)
3 tablespoons butter or margarine, melted


What to Do
1. In a small skillet, cook scallions in oil until tender. Stir in spinach; cook and stir for 2 minutes longer. Cool and squeeze dry.

2. In a bowl, combine the cheese, dill, and parsley. Stir in spinach mixture; set aside.

3. Place one sheet of phyllo dough on a lightly floured surface. Lightly brush with butter. Top with another sheet of phyllo dough; brush with butter. Repeat with remaining dough. Place a 6-oz. custard cup upside down on dough. Cut around custard cup with a small pizza cutter.

4. Place about 4 teaspoons of cheese mixture in the center of each circle. Bring edges of circle up and around cheese, forming a tart. Brush dough with butter. Place on an ungreased baking sheet. Bake at 350°F for 25-30 minutes or until golden brown and spinach mixture is hot.

Yield: 6 tarts

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