Mini tarts pays homage to the classic Spanakopita! These fool proof Creamy Spanakopita Tarts fill mini phyllo tarts with a lighter spinach and feta filling. They will be they hit at any party!
I am thinking since Christmas is next week (WHA?T!), that it is perfectly acceptable that my diet consists of appetizers and peppermint blondies.
Holiday gatherings won’t be stopping anytime soon, so I think it is time my meals consist of tapas that could pass as meals and sweets to round everything out. I mean tapas could pass as meals anyways. From bruschetta filled with creamy vegetables, whole grains and buttery prosciutto, you nearly have every food group. Consider it healthy then, amiright? Right.
To our next holiday party, I will come with these creamy spanakopita tarts in hand. All the flavors of the classic greek dish, Spanakopita that is made with sautéed spinach and onions, salty feta and herbs then all wrapped in crispy and buttery phyllo dough. While I do find the flavors of the traditional recipe, it isn’t very party acceptable.
I solved this issue so it could fit my new diet. Mini phyllo tarts are party ready leaving me only to whip together the filling. Which can be done a day or so ahead to save your sanity day of the party. Then before wine o’clock, simply fill the tarts then bake to heat through and for the flavors to melt together. Fool proof, you see?
With an appetizer as easy as these, I fully expect your diet to filled with creamy spanakopita tarts and your glass of wine always full!
Make sure to also check out the {Fool Proof} Spanakopita Tarts recipe over at Celebrations!
Mini tarts pays homage to the classic Spanakopita! These fool proof Creamy Spanakopita Tarts fill mini phyllo tarts with a lighter spinach and feta filling. They will be they hit at any party!
10 minPrep Time
15 minCook Time
25 minTotal Time
Yields 30
Save RecipeIngredients
- 1/2 Tbsp olive oil
- 1 small sweet onion, minced
- 4 garlic cloves, minced
- 10 oz frozen chopped spinach, thawed and wringed out of all water
- 6 oz fat free feta
- 1 oz low fat cream cheese
- 1 egg
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp nutmeg
- 2 pkgs frozen mini phyllo tarts (total of 30 tarts)
Instructions
- Preheat oven to 350 degrees F.
- In a sauté pan, heat olive oil. Add minced onions and sauté until softened, about 5 minutes. Add garlic and sauté for 30 seconds.
- Add spinach (make sure to wring out all excess water! It will make your filling watery) to onion mixture and stir well to break up any large pieces of spinach.
- Add mixture to a mixing bowl. Add feta, cream cheese, egg, salt, pepper and nutmeg. Stir well until mixture is well combined.
- On a baking sheet, add mini phyllo cups. Add a heaping tablespoon mixture into each tart.
- Place in oven and bake for 10 -15 minutes, until mixture is heated through.
- Serve immediately.
Notes
*Spinach filling can be made ahead of time, then assembled and baked right before serving!
Craving more appetizers?
Skinny Queso Dip {Made with Greek Yogurt}
Roasted Hatch Chile Creamy Corn Dip
Maple Roasted Vegetable & Crispy Bacon Flatbread
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!
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