Spinach and Goat Cheese Tartlets

By natcat

LOTS of trouble but yummy

Ingredients

• Phyllo cups:
• 1 Tbsp butter
• 3 sheets frozen phyllo dough, thawed
• 1 Tbsp grated parmesan
• Vegetable oil
• OR substitute above with frozen phylo cups!!---
• Filling:
• 3 Tbsp butter
• 1 large shallot, minced
• 1 clove garlic, minced
• 1 tsp flour
• 1/4 cup milk
• Pinch nutmeg
• 1/2 tsp kosher salt
• Freshly ground pepper
• 3 1/2 oz goat cheese, softened
• 2 tsp lemon zest
• 1 Tbsp white wine vinegar
• 2 eggs, separated
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 Tbsp grated parmesan

Preparation

Step 1

IF making phyllo cups:
Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.

IF NOT, start here:
[Place phylo cups in mini muffin tins and bake as directed.]
Heat 3 Tbsp butter in a saucepan over medium heat. Add shallot and garlic and cook until translucent. Stir in flour, then milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, salt, and pepper to taste. Stir in the goat cheese, lemon zest, and vinegar until the cheese melts. Remove from heat and mix in egg yolks, then spinach.
Beat egg whites to stiff peaks and fold into spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and sprinkle with parmesan. Bake at 350 degrees for 15 minutes or until filling sets. Cool slightly before removing from pans.