I now cannot remember what the inspiration for this recipe was. I think I wanted to use up a puff pastry roll that had been in the freezer for a very long time. So I adapted this recipe with the left over frozen peas, and puff pastry and pecorino.
It was easy to make and very tasty, very cheesy!
If you want to make these or similiar – the recipe is below 👇
Ingredients
- 2 tablespoon butter
- 1/2 teaspoon salt
- 1 small onion, diced (about 1/3 cup)
- 10 oz package frozen spinach, thawed and drained thoroughly
- 2 eggs
- 75 grams (packed) crumbled feta
- 8 sheets phyllo dough
- 3 tablespoon melted butter
- 27 grams parmesan cheese
Instructions
Preheat oven to 350 degrees.
In a medium saucepan, melt 2 tablespoons butter over medium high heat.
Add onions and cook until translucent.
Reduce heat to medium and stir in spinach and salt.
Cook until any liquid is evaporated.
Remove from heat and allow to cool 5 minutes.
Whisk eggs in small bowl.
Add eggs and feta to spinach mixture..
Lay mini tart pans on baking sheet.
Unroll phyllo dough and brush bottom sheet with melted butter, add next sheet and repeat until all 8 layers have been coated with butter.
Brush butter over tart pans.
Cut dough into 6 equal squares and lay over tart pans-press lightly into pans and against edges.
Spoon filling mixture into tarts.
Fold edges up, leaving middle exposed.
Brush top with butter and sprinkle with parmesan cheese.
Bake for 30 minutes or until golden brown.
Let cool 5 minutes and remove from tart pans, serve immediately or at room temperature.
