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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 (10 oz) pkg frozen chopped spinach, cooked, cooled and squeezed dry
1 cup chopped scallions
2 tbsp olive oil
1/2 tsp dried oregano
1/2 cup feta cheese, crumbled
1/2 cup ricotta cheese
dash salt and pepper
30 mini fillo shells, frozen
In a medium skillet, cook the scallions in the oil over moderate heat until soft. Add the spinach and oregano; cook, stirring for 2 minutes or until any exess liquid is evaporated. Remove from heat and let cool.
Stir in the feta and ricotta. Salt and pepper to taste. The filling can be made 2 days in advance if kept covered and refrigerated.
Preheat oven to 375. Arrange fillo shells on a baking sheet and fill with the spinach mixture. Bake at 375 for 15 minutes or until heated through. Serve hot.
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SPINACH AND FETA FILO TARTS
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 (10 oz) pkg frozen chopped spinach, cooked, cooled and squeezed dry
1 cup chopped scallions
2 tbsp olive oil
1/2 tsp dried oregano
1/2 cup feta cheese, crumbled
1/2 cup ricotta cheese
dash salt and pepper
30 mini fillo shells, frozen
In a medium skillet, cook the scallions in the oil over moderate heat until soft. Add the spinach and oregano; cook, stirring for 2 minutes or until any exess liquid is evaporated. Remove from heat and let cool.
Stir in the feta and ricotta. Salt and pepper to taste. The filling can be made 2 days in advance if kept covered and refrigerated.
Preheat oven to 375. Arrange fillo shells on a baking sheet and fill with the spinach mixture. Bake at 375 for 15 minutes or until heated through. Serve hot.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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