Print Options

Back to Spanakopita Tarts >

Include these items:

Taste of Home Logo

Spanakopita Tarts

 Spanakopita Tarts
—Sarah Briggs, Greenfield, Wisconsin
6 ServingsPrep: 20 min. Bake: 25 min.


  • 3 tablespoons thinly sliced green onions
  • 1-1/2 teaspoons olive oil
  • 1-1/2 cups torn fresh spinach leaves
  • 1/2 cup crumbled feta cheese
  • 1 to 2 teaspoons dill weed
  • 1 tablespoon minced fresh parsley
  • 7 sheets phyllo dough (14 inches x 9 inches)
  • 3 tablespoons butter


  • In a small skillet, cook onions in oil until tender. Stir in spinach;
  • cook and stir for 2 minutes longer. Cool and squeeze dry. In a large
  • bowl, combine the cheese, dill and parsley. Stir in spinach mixture;
  • set aside.
  • Place one sheet of phyllo dough on a lightly floured surface. Lightly
  • brush with butter. Top with another sheet of phyllo dough; brush
  • with butter. Repeat with remaining dough. (Keep remaining phyllo
  • covered with plastic wrap and a damp towel to prevent it from drying
  • out.) Place a 6-oz. custard cup upside down on dough. Cut around
  • custard cup with a small pizza cutter.
  • Place about 4 teaspoons of cheese mixture in the center of each
  • circle. Bring edges of circle up and around cheese, forming a tart.
  • Brush dough with butter.
  • Place on an ungreased baking sheet. Bake at 350° for 25-30

2 of 2

Spanakopita Tarts (continued)

Directions (continued)

  • minutes or until golden brown and spinach mixture is hot. Yield: 6
  • tarts.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer