Spanakopita Tartlets
Ingredients
- 500g fresh spinach, washed and chopped
- 1 bunch spring onions, finely chopped
- 200g feta cheese Parnassos , crumbled
- 1 egg, beaten
- Fresh dill, chopped
- Phyllo pastry sheets Nineli
- Extra virgin olive oil Aenaon
- Salt Afrina, pepper Batavia
Instructions
- Preheat the oven to 180°C.
- In a pan, heat olive oil and sauté the spring onions and spinach until wilted. Let it cool.
- In a bowl, combine the spinach mixture, feta cheese, beaten egg, dill, salt, and pepper.
- Cut the phyllo pastry into squares and brush each with olive oil.
- Place the phyllo squares in a muffin tin, forming little cups.
- Fill each phyllo cup with the spinach mixture.
- Bake for 20-25 minutes until golden brown.
- Serve warm.
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