Spanakopita Tarts

Spanakopita Tarts

Quick look

  • prep 20 min    cook 25 min
  • serves 6


  • 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

    How to make it  45 minutes

  • 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.

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