Spinach Feta Mini Tarts
Flaky phyllo pastry filled with a creamy spinach and feta mixture makes these mini tarts an easy, protein-rich snack or appetizer. Ready in under an hour, they’re perfect for parties, meal prep, or a quick everyday treat.
Equipment
- 1 medium saucepan
- 1 whisk
- 6 mini tart pans
- 1 small bowl
- Baking Sheet
- Pastry brush
Ingredients
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- 1 small onion finely diced (≈ 1/3 cup)
- 10 ounces frozen spinach thawed and well-drained
- 2 large eggs
- ½ cup crumbled feta cheese packed
- 8 sheets phyllo dough
- 3 tablespoons melted butter
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Baking Surface: Begin by preheating your oven to 350°F (175°C). Place a baking sheet on your counter to hold the mini tart pans. Lining the sheet ensures easy handling and prevents any butter or filling from spilling in the oven. This step also helps with even baking and makes cleanup much easier.
- Sauté Onions for Flavor Base: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium-high heat until it shimmers. Add the finely diced onion and cook, stirring occasionally, until the pieces become translucent and slightly golden, about 3–5 minutes. This step develops the natural sweetness of the onions, which balances the tangy feta perfectly.
- Cook Spinach with Seasoning: Reduce the heat to medium, add the thawed and thoroughly drained spinach, and sprinkle in 1/2 teaspoon salt. Stir continuously to combine with the onions. Cook for 5–7 minutes, or until any excess moisture evaporates completely. Properly cooking the spinach prevents soggy tarts and ensures a rich, creamy filling.
- Cool Spinach Mixture Before Adding Eggs: Remove the pan from heat and let the spinach-onion mixture cool for 5 minutes. Cooling prevents the eggs from cooking immediately when added, which could lead to scrambled eggs rather than a smooth filling.
- Incorporate Eggs and Feta Cheese: In a small bowl, whisk the 2 large eggs until smooth. Gently fold the eggs into the cooled spinach mixture, then add 1/2 cup of crumbled feta cheese. Stir until everything is evenly combined, forming a thick and creamy mixture. Taste and adjust seasoning if necessary.
- Prepare Phyllo Sheets and Tart Pans: Unroll the 8 sheets of phyllo dough carefully. Using a pastry brush, coat the first sheet lightly with 3 tablespoons of melted butter. Continue layering and brushing each sheet until all eight are stacked with butter between layers. Brush the inside of the 6 mini tart pans with melted butter to prevent sticking.
- Form Tart Shells: Cut the stacked phyllo dough into six equal squares, slightly larger than the tart pan size. Gently press each square into a tart pan, shaping the dough against the sides and bottom. Leave a small overhang to fold over the filling later. Each shell should be well-formed to hold the filling securely.
- Fill Tarts with Spinach Feta Mixture: Spoon the cooled spinach-feta mixture evenly into the prepared phyllo shells. Use a small spoon or spatula to gently press the filling so it sits neatly in the center without spilling over the sides. Even portions ensure consistent baking and balanced flavor in each tart.
- Fold Edges and Add Topping: Fold the overhanging phyllo edges up toward the center, leaving the middle exposed for a rustic look. Brush the edges lightly with melted butter. Sprinkle 1/3 cup of grated Parmesan cheese over the tops for added flavor and a slight crunchy texture.
- Bake Until Golden and Flaky: Place the baking sheet with tarts in the preheated oven. Bake for 30 minutes, or until the phyllo is crisp and golden brown and the filling is set. Rotate the sheet halfway through baking for even color. The aroma of baked butter, cheese, and spinach is a good indicator that the tarts are ready.
- Cool and Serve Perfectly: Remove the tarts from the oven and allow them to cool for 5 minutes. Carefully lift each tart from its pan using a small spatula if needed. Serve warm or at room temperature. These tarts pair wonderfully with a crisp salad, soup, or can be enjoyed on their own as a snack or appetizer.
Notes
- Drain Spinach Thoroughly: Ensure all excess water is removed from thawed spinach to prevent soggy tarts.
- Cool Filling Before Adding Eggs: Allow the spinach-onion mixture to cool slightly so the eggs don’t scramble.
- Layer Phyllo Carefully: Brush each phyllo sheet generously with melted butter for a crisp, golden crust.
- Fold Edges Gently: Handle phyllo dough with care to maintain the delicate tart structure.
- Adjust Cheese to Taste: For a sharper flavor, mix feta with Parmesan or add extra herbs.
- Even Filling Distribution: Spoon filling evenly into tart shells to ensure consistent baking and flavor.
- Oven Space Matters: Do not overcrowd the tarts; leave space for even heat circulation.
