| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 24 tartlets |
Ingredients
- 4 tablespoons unsalted butter
- 3 sheets frozen phyllo dough, thawed
- 2 tablespoons grated parmesan cheese
- Vegetable oil, for brushing
- 1 large shallot, minced
- 1 clove garlic, minced
- 1 teaspoon all-purpose flour
- 1/4 cup milk
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 3 1/2 ounces mild goat cheese, softened
- 2 teaspoons finely grated lemon zest
- 1 tablespoon white wine vinegar
- 2 large eggs, separated
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- Chopped chives, for garnish
Instructions
- Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
- Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
- Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.
Nutrition Facts
| Calories | 54 calorie |
| Total Fat | 4 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 23 milligrams |
| Sodium | 108 milligrams |
| Carbohydrates | 2 grams |
| Dietary Fiber | 0.5 grams |
| Protein | 2 grams |
| Sugar | 0 grams |
Reviews
Very nice. I bought the phyllo shells and just made the mix to fill it. It is a great idea when you have little time to prepare for a gathering. I will make this again!
These are delicious! I used wonton wrappers to make the shells (I like working with phyllo, but this recipe only calls for three sheets and you can’t refreeze it). I thoughtlessly made the filling a couple of days in advance (as I was whipping the egg whites I realized that making it ahead probably was a mistake), but they still turned out perfect!
These were very good!! I followed the recipe exactly, we had them with Christmas dinner and everyone loved them!!
Made these for brunch and we all loved them. I was in a rush making these that I missed the step about beating the egg whites, and didn’t even put them in, just used the yokes. Didn’t miss the whites, but will have to try it next time.
These are fabulous! The whipped egg whites keep the filling from being dense. Our guests couldn’t get enough of them.
And, yes, definitely used the store bought philo cups.
These are absolutely wonderful. The lemon really enhances this recipe. I have to thank all who suggested the already made Phyllo cups. Makes this recipe super easy yet still super classy.
It had me at “goat cheese”.
This was a hit at Thxgiving 2013. They were easy and quick to make and I even used pre-made frozen mini phyllo cups. Everyone loved them!
I really like this recipe. As stated by others buy the pre-made cups and save the time.
Make it even easier by purchasing Athens Phyllo Cups – brush insides w/a little butter and sprinkle parm then bake to crisp, cool. Make filling and proceed as directed – delicious and quick!