Creamy Spinach-Leek Tartlets

By Trix

Ingredients

• 1 tablespoon(s) margarine
• 1 cup(s) leeks (white part only), thinly sliced
• Salt
• 1/8 teaspoon(s) freshly ground black pepper
• 1 1/2 cup(s) packed baby spinach
• 1/4 teaspoon(s) chopped fresh thyme leaves
• 1 tablespoon(s) chopped fresh dill
• 1 large egg
• 1/3 cup(s) heavy cream
• 1/8 teaspoon(s) freshly grated nutmeg

Details

Adapted from goodhousekeeping.com

Preparation

Step 1

See Savory Spring Tartlets recipe for directions on how to prepare phyllo tartlet shells.
In 8-inch skillet, melt margarine on medium. Add leek and 1/8 teaspoon each salt and black pepper. Cook 6 minutes or until tender, stirring often. Add spinach and thyme leaves. Cook until spinach just wilts, stirring. Stir in dill; cool slightly.
Finely chop mixture; divide among shells. In bowl, whisk egg with heavy cream, nutmeg, and 1/8 teaspoon salt until smooth. Divide among shells. Bake 8 minutes or until just set. Garnish with dill.