Phyllo Spinach Tarts
Total fat 15 grams
Saturated Fat 5 grams
Monounsaturated Fat 6 g
Cholesterol 76 milligrams
Carbohydrates 23 g
Protein 11 grams
Fiber 3 grams
Sodium 645 mg
Potassium 461 mg
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4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, coarsely chopped
3/4 - 1 1/4 teaspoons salt, divided
16 cups spinach, (about 1 pound), tough stems removed, coarsely chopped
1 cup low-fat ricotta cheese
1/3 cup crumbled feta, or goat cheese
2 large eggs
2 large egg whites
2 tablespoons chopped fresh dill, or
2 teaspoons dried
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
1/2 cup sun-dried tomatoes, finely chopped (not oil-packed)
2 tablespoons butter
20 sheets (9-by-14-inch) phyllo dough, thawed according to package directions
1. Heat 2 tablespoons oil in a large
skillet over medium heat. Add onion
and 1/4 teaspoon salt and cook, stirring,
until brown and tender, about 5 minutes.
Add spinach in batches and cook, stirring
occasionally, until wilted, 2 to 3 minutes.
2. Whisk ricotta, feta and 1/2 teaspoon salt
(or goat cheese and 1 teaspoon salt),
eggs, egg whites, dill, pepper and nutmeg
in a large bowl. Stir in the spinach mixture
and sun-dried tomatoes.
3. Preheat oven to 325°F.
4. Melt butter with the remaining
2 tablespoons oil in a small saucepan.
Remove from the heat.
5. Unroll phyllo sheets onto a clean, dry
surface, keeping them in a stack.
(To make the tart in an 11-inch round
tart pan instead of individual tartlets,
see Variation, below.) Cut the stack in
half crosswise (you’ll have 40 half-sheets).
Cover with a piece of wax paper and then
a damp kitchen towel. (Keep the phyllo
covered to prevent it from drying out while
6. Lightly brush each tartlet pan with some
of the melted butter mixture. Place 1 half-
sheet of phyllo in each pan, pressing it into
the edges; brush with the butter mixture.
Continue adding sheets and brushing with
the butter mixture until you have 5 layers
in each pan. Trim the phyllo, leaving a
1/2- to 1-inch overhang.
7. Place the tartlet pans on a baking sheet.
Divide the spinach mixture among
the pans. Fold the dough over the filling
(it won’t cover completely). Brush the
edges of the dough with the remaining
8. Bake the tartlets until the filling is set
and the crust is golden brown, about
35 minutes. Let cool for 5 minutes, then
gently turn the tartlets out of the pans.
Serve warm. Variation: This recipe can
also be made in an 11-inch round tart
pan with a removable bottom. Use 2
overlapping sheets of phyllo per layer,
for 10 layers. Brush each layer with the
butter mixture. Add the filling. Trim the
phyllo to make a 1- to 2-inch overhang;
fold the dough over the filling. Bake until
set and golden brown, 40 to 45 minutes.
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