Spinach Tartlets

Total Time
17 min
4 min
13 min
Pretty enough for any buffet table, these tasty little treats filled with spinach, garlic, and cheese can be put together and served in under 20 minutes.


phyllo dough

2 oz, (15-shell) package frozen, fully baked mini shells

olive oil

1 tsp, extra-virgin

chopped frozen spinach

10 oz, thawed and squeezed dry

garlic clove(s)

2 medium clove(s), minced

reduced-fat feta cheese

cup(s), crumbled


  1. Preheat the oven to 350°F. Arrange the phyllo shells in one layer on a 10 x 15-inch jelly-roll pan; set aside.
  2. Heat the oil in a medium nonstick skillet over medium-high heat. Add the spinach and garlic and cook, stirring frequently, until softened, about 3 minutes. Remove from the heat. Stir in the cheese. Spoon about 2 teaspoons of the spinach mixture into each shell.
  3. Bake until the filling is hot and the tops are lightly browned, about 10 minutes. Yields 3 pieces per serving.


Make sure to thoroughly squeeze the spinach so it is completely dry. The best way to do this is to drain it through a sieve then use both hands to squeeze out the excess liquid.

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