CREAMED SPINACH TARTLETS
Provided by Food Network
Categories side-dish
Time 1h30m
Yield Six 4 1/2-inch tarts
Number Of Ingredients 12
Steps:
- For the filling: Bring a large pot of water to a boil. Meanwhile, fill a large bowl one-third full with ice. Add cold water to cover the ice. Set a colander into the bowl.
- In batches, cook the spinach in the boiling water just until bright green, about 1 minute. With tongs, immediately plunge the spinach into the colander to stop cooking and set the color. When all of the spinach is cooked and cooled, lift the colander from the water and squeeze out the excess water from the spinach. Chop the spinach and set aside.
- Melt the butter in a deep skillet or broad saucepan over medium heat. Add the onions and cook until soft, 3 to 5 minutes. Add the garlic; cook an additional minute, until toasted and fragrant. Add the cream, the blanched spinach and 1/2 teaspoon salt. Bring to a boil and cook until the cream has cooked down and thickened, about 15 minutes. Stir in the Parmesan, feta, white pepper, nutmeg and more salt to taste. Stir to blend, then remove from the heat.
- For the crust: Preheat the oven to 350 degrees F.
- Unroll the phyllo and cover it with a damp kitchen towel; keep the pastry covered while working to keep in the moisture. Cut the phyllo in half crosswise.
- Using a pastry brush, coat six 4 1/2-inch tart pans with melted butter. Gently lay a "square" of phyllo in one of the pans, letting it fall loosely into place. Brush with butter, covering the pastry sheet completely. Repeat with five additional sheets. Using kitchen shears, trim the excess dough, leaving a good 1 inch of overhang. Shape the phyllo around the perimeter of the tart pan to create an attractive, rustic edge. Repeat for the remaining five pastry tarts. Fill each tart with the creamed spinach mixture.
- Place the filled tart pans on a baking sheet. Bake on the center oven rack until the crust is golden brown, 30 minutes.
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Felipe Souza
[email protected]These tartlets are simply delicious. I will definitely be making them again.
Lilian Spencer
[email protected]I'm always looking for new and creative ways to cook spinach. These tartlets are definitely a keeper!
Sultanur Rahman
[email protected]These tartlets are so versatile. You can add different ingredients to the filling, such as cooked bacon, crumbled sausage, or chopped nuts.
Mir Safian
[email protected]I love that these tartlets can be made ahead of time. It makes them perfect for busy weeknights.
PRINCE KARKI
[email protected]These tartlets are a great way to use up leftover spinach. They're also a healthy and delicious snack.
Biogs City
[email protected]I've made these tartlets several times now, and they're always a hit. They're so easy to make, and they're always delicious.
Harry Ellins
[email protected]I made these tartlets for my family, and they all loved them. Even my picky kids ate them up!
Prativa Bhurtel
[email protected]These tartlets are perfect for a light lunch or dinner. They're also great for parties or potlucks.
Samantha McPherson
[email protected]I'm not a big fan of spinach, but I really enjoyed these tartlets. The cream cheese and Parmesan cheese helped to balance out the flavor of the spinach.
MD MAJED AHMED
[email protected]These were a hit at my last party! Everyone loved them, and they were so easy to make ahead of time.
Mike Rucker
[email protected]I love spinach and cheese, so I knew I would enjoy these tartlets. But they were even better than I expected! The flavors were perfectly balanced, and the tartlets were so easy to make.
Travis Oakley
[email protected]These spinach tartlets were a delightful surprise! The filling was creamy and flavorful, and the pastry was flaky and buttery. I would definitely make these again.