Mini Tartlets Recipe

Ingredients

Spanakopita Tartlets
10 ounce package thawed frozen creamed spinach
1/2 cup crumbled feta
2 tsp chopped scallion
2 tsp chopped dill
30 frozen mini phyllo shells
Chicken and Cheese Tartlets
2 cups diced cooked chicken
1 cup mayonnaise
1 cup diced dill Havarti
2 Tbsp grated parmesan
2 Tbsp lemon juice
pinch of nutmeg
30 frozen mini phyllo shells
chopped parsley and chive for garnish

Preparation

Step 1

Spanakopita Tartlets: Warm one 10-ounce package thawed frozen creamed spinach as the label directs. Stir in 1/2 cup crumbled feta and 2 tablespoons each chopped scallions and dill. Fill 30 frozen mini phyllo shells with the mixture. Bake at 400 degrees F until set, 15 minutes. Cool slightly.

Chicken and Cheese Tartlets: Mix 2 cups diced rotisserie chicken (skin removed), 1 cup each mayonnaise and diced dill havarti, 2 tablespoons each grated Parmesan and lemon juice, and a pinch of nutmeg. Fill 30 frozen mini phyllo shells with the mixture. Bake at 425 degrees F until the cheese melts, 4 minutes. Top with paprika and chives. Cool slightly.