I found some Phyllo tart shells on sale a while back and bought them without knowing just what I was going to make with them. And then I remembered my friend Debi and the great Stuffed Grape Leaves she showed us how to make. Well, that day we also made some Baklava and since there was a bunch of Phyllo dough scraps left over, Debi made some Spanakopita tarts. And they were so good and disappeared so fast.
So, guess what? I was totally shameless and stole her idea so I made some for the Boat Club Potluck this month. I’m not using leftover phyllo dough, but I am using the phyllo or fillo if you insist, pre-made tart shells I bought.
It just so happened I also had some Feta Cheese in the fridge, as well as some Parmesan Cheese and the tart shells, and onions, and eggs, and I found a package of frozen spinach buried in the bottom of the freezer as well. I had all the ingredients. Don’tcha just love it when it all comes together?
30 Mini Fillo Shells, brushed with butter and set aside.
1 8 oz package of Frozen Spinach
4 oz. Feta Cheese, either the block or crumbles
1/2 cup grated Parmesan Cheese
4 green onions
1/2 cup onion
2 cloves garlic
2 tablespoons milk
1 tablespoon Olive Oil
Preheat the oven to 350 deg.
Thaw the spinach and put into a colander to drain, then squeeze out the liquid. Do a rough chop if needed, makes it easier to fill the tart shells if you don’t have to deal with a bunch of stems.
Saute’ the onions til they have softened about 5 minutes, then add the garlic, stir around for about 30 seconds, take off the heat and set aside.
Place the spinach, cheeses, onions and garlic into a bowl, then pour over the lightly beaten eggs and milk, mix together.
Spoon some of the filling into the tart shells, and bake for about 20 minutes or so until they have browned and the egg has cooked through.
Don’t forget to sample one as you take them out of the oven, you need to make sure they are edible after all.
Serve warm or at room temperature. You can also make these ahead of time, and just warm them in the oven for a few minutes, they are very forgiving that way.