Spinach and cheese tarts

Spinach And Cheese Tarts Recipe

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Eddie Szczerba


Yummy appetizer!

★★★★★ 1 vote
depends on the tart size
30 Min
30 Min


tart pan/ i have mini tart pans they make 12-2 inch tarts
2-10oz. pkg
frozen chopped spinach,thawed and drained,squeeze as much of the water out as you can.
1 small
shallots/ minced
1 clove
1/4 c
white chedder cheese, grated
2 Tbsp
butter, unsalted
1 large
egg white
1/4 c
bread crumbs, fresh
1/2 tsp
salt and pepper
1 can(s)
cooking spray
recipe pie crust( either store bought or your own)
1/4 c
romano cheese, grated
1/4 c
italian parsley chopped
2 Tbsp
olive oil, extra virgin


1Roll out the pie crust,cut the appropriate size circles using a glass or a cookie cutter depending on the size of you tarts pan. Lightly spray the pan and then tuck the cut shells into the pan's compartments,refrigerate the pan.
2For the filling: after draining the spinach well, sauté the shalllot and the garlic until tender with the butter,add the spinach to the pan and the spices.
Remove from the heat and let it cool down,about fifteen minutes. Add the cheddar cheese and mix it well. Fill each dough lined compartment with filling,about 1-1/2 tbsps.filling each,pinch the edges of the tarts using two fingers,like you would a pie.
3Pre-heat your oven to 325 degrees.
Brush the tops of the tarts with the egg white, then combining the bread crumb,Romano cheese,parsley and the oil,sprinkle that topping on the tarts,bake for twenty-five to thirty minutes or until golden brown,enjoy!

About Spinach and cheese tarts

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids