Crispy Phyllo Spinach Tartlets

By MaryEllen

Frilly layers of phyllo dough surround the festive spinach and sun-dried tomato filling in a dressed-up version of Greek spanakopita. Serve these as a main dish for supper and you're sure to please vegetarians and omnivores alike. Can be made in individual tart pans but the 11" regular one is easier.

Ingredients

• 4 Tbs extra-virgin olive oil, divided
• 1 medium yellow onion, coarsely chopped
• 3/4 tsp salt, divided
• 16 cups spinach, (about 1 pound), tough stems removed, coarsely chopped
• 1 cup low-fat ricotta cheese
• 1/3 cup crumbled feta cheese
• 2 large eggs
• 2 large egg whites
• 2 Tbs chopped fresh dill, or 2 teaspoons dried
• 1/2 tsp freshly ground pepper
• 1/4 tsp ground nutmeg
• 1/2 cup sun-dried tomatoes, finely chopped (not oil-packed)
• 2 Tbs butter
• 20 sheets (9-by-14-inch) phyllo dough, thawed according to package directions
• Servings: 8
• Yield: 8 tartlets
• Tips
• Make Ahead Tip: Prepare the filling (Steps 1-2), cover and refrigerate for up to 1 day. | Equipment: 8 individual (4- to 4 1/2-inch) tartlet pans or 11-inch round removable-bottom tart pan
• Author Notes
• Diabetes appropriate | Low calorie

Details

Preparation time 60mins
Cooking time 100mins

Preparation

Step 1

1. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring, until brown and tender, about 5 minutes. Add spinach in batches and cook, stirring occasionally, until wilted, 2 to 3 minutes.

2. Whisk ricotta, feta and 1/2 teaspoon salt, eggs, egg whites, dill, pepper and nutmeg in a large bowl. Stir in the spinach mixture and sun-dried tomatoes.

3. Preheat oven to 325°F.

4. Melt butter with the remaining 2 tablespoons oil in a small saucepan. Remove from the heat.

5. Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack. Cut the stack in half creating 40 sheets.

6. Cover with a piece of wax paper and then a damp kitchen towel. (Keep the phyllo covered to prevent it from drying out while you work.)

7. Brush the bottom of an 11-inch round tart pan with a removable bottom with the butter mixture. Use 2 overlapping sheets of phyllo per layer, for 10 layers. Brush each layer with the butter mixture. Add the filling. Trim the phyllo to make a 1- to 2-inch overhang; fold the dough over the filling. Brush the edges of the dough with the remaining butter mixture. Bake until set and golden brown, 40 to 45 minutes.

Nutrition Facts
Serving size: 1/8 of a recipe (6.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 338.28
Calories From Fat (47%) 158.67
% Daily Value
Total Fat 17.87g 27%
Saturated Fat 6.34g 32%
Cholesterol 75.6mg 25%
Sodium 522.38mg 22%
Potassium 572.96mg 16%
Total Carbohydrates 32.72g 11%
Fiber 2.86g 11%
Sugar 2.78g
Protein 12.58g 25%