Wednesday, November 10, 2010

Spinach and Feta Tartlets

These little Greek tartlets are a festive finger-food.  I love to serve them at Christmas with Pink Champagne Punch.  

I keep the filled tarts in my freezer all-year-long, and pull them out as needed.  I simply adapted my spanakopita recipe to accommodate the filo shells.  Aside from being a great hors d'oeuvres, they make a fabulous accompaniment to a grilled, marinated leg of lamb (see link below), or lamb chops.  

2 pkgs frozen chopped spinach, thawed 
4 eggs, well beaten
1 large onion, finely chopped
1/2 pound finely crumbled feta cheese
1 stick butter, melted
1/2 pound cottage cheese
1/2 cup romano cheese, grated
1 T dried dill
1/2 T parsley
1/2 T dried mint
1/2 T salt
1/2 tsp pepper
60 filo shells

Completely thaw the spinach.  Place in a sieve and drain by pressing with the back of a rubber spatula or spoon. 

Combine all ingredients, except the filo shells.  Open the filo boxes from the short end, being careful not to rip.  Remove the trays, and carefully peel back the plastic film without tearing.  Leave the film attached at one short end.  Fill each shell with a heaping tablespoon of spinach and feta filling.  

Flip the film back over each filled tray, and carefully insert each back into the box.  Tape the end shut, and slide inside a zip-lock bag.  Freeze until ready to use.

When needed, remove from box and tray.  Place tartlets on foil-lined cookie sheet and bake at 350 degrees for about 20 minutes, or until the filling is golden brown, and puffed.  

Serve while still hot.  Delicious!
Best Marinade for Grilled Lamb (click here)

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