23 Jan Cheesy Spinach Tartlets

Cheesy Spinach Tartlets

1 package Pillsbury refrigerated pie crusts 1 teaspoon olive oil 4 cups packed chopped fresh spinach 4 ounces (1 cup) crumbled feta cheese 1/2 teaspoon dried dillweed 1/8 teaspoon salt or to taste 1/8 teaspoon nutmeg Freshly ground pepper to taste 1 egg 2 teaspoons flour 1 tablespoon diced pimiento

1. Allow both pie crust to come to room temperature.  Meanwhile, heat oven to 400 degrees.
2. Heat oil in skillet over medium heat.  Add spinach and cook, stirring for 2 to 3 minutes or until wilted and tender.  Cool slightly.
3. In medium bowl, combine feta cheese, ricotta cheese, dill, salt, nutmeg, pepper and egg; mix well.  Stir in spinach and mix well.
4. Roll out crust with a rolling pin that has been lightly dusted with flour to about 1/8-inch.  Using a 2-1/2 inch cookie cutter, cut 12 circles.  Repeat with other pie crust, reserving scraps for garnishing.
5. Press circles in bottom and fit up sides of 24 ungreased miniature muffin cups.  Spoon 1 rounded tablespoonful spinach mixture into each cup.
6. Bake for 13 to 18 minutes or until filling is set and edges are light golden brown.  Cool for 5 minutes; remove from pan.
7. Cut stars and holly leafs from dough scraps.  Bake on parchment paper lined cookie sheet for 5 to 7 minutes in 400 degree oven until golden brown.  Push ornament into tart and garnish with a piece or two of pimiento.