Spanakopita Tarts

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

[quicklook-recipe prep_time=”20 min” cook_time=”25 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 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



[step-list-wrapper title=”How to make it” time=”45 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a small skillet, cook scallions in oil until tender. Stir in spinach; cook and stir for 2 minutes longer. Cool and squeeze dry.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] In a bowl, combine the cheese, dill, and parsley. Stir in spinach mixture; set aside.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] 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.[/step-item]


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