Spinach and Goat Cheese Tartlets Recipe

Spinach and Goat Cheese Tartlets Recipe

Recipe inspired by Susan Stockton

Watch preparation video.

• Difficulty: Simple
• Makes: 24 tartlets
• Nutrition per tartlet: Calories: 54; Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 23mg; Sodium: 108mg; Carbohydrates: 2g; Dietary Fiber: 0.5g; Protein: 2g; Sugar: 0g
• Total time: 50 minutes (Preparation: 15 minutes; Baking: 35 minutes)

Ingredients

• 4 tablespoons unsalted butter
• 3 sheets frozen phyllo pastry, thawed
• 2 tablespoons grated Parmesan cheese
• Vegetable oil for brushing
• 1 large shallot, finely chopped
• 1 clove garlic, minced
• 1 teaspoon plain flour
• 1/4 cup milk
• Small pinch freshly grated nutmeg
• Kosher salt and ground black pepper
• 3 1/2 ounces creamy goat cheese, softened
• 2 teaspoons grated lemon zest
• 1 tablespoon white wine vinegar
• 2 large eggs, separated
• 1 10-ounce box frozen chopped spinach, thawed and drained
• Chopped chives, for garnish

Directions

1. Preheat the oven to 350F. Melt 1 tablespoon of the butter. Lay one phyllo sheet on a clean surface and keep the remaining sheets covered with a damp towel. Brush the sheet with melted butter and sprinkle with 1 teaspoon Parmesan. Layer a second sheet, brush with butter and sprinkle another teaspoon Parmesan. Top with the final sheet and brush with the remaining butter. Cut the stacked phyllo into 24 squares (about 3 inches each). Brush a mini muffin pan (24 cups) with oil and press each phyllo square, buttery side down, into a cup. Bake until crisp and golden, about 10 minutes.

2. While the phyllo bakes, warm the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until softened and translucent. Stir in the flour, then whisk in the milk and cook until smooth, about 1 minute. Season with nutmeg, salt, and pepper. Add the goat cheese, lemon zest, and vinegar, stirring until the cheese melts. Remove from heat and stir in the egg yolks, then fold in the drained spinach.

3. Whip the egg whites to stiff peaks and gently fold them into the spinach mixture. Spoon about 1 tablespoon of filling into each baked phyllo cup and sprinkle the tops with the remaining Parmesan. Bake until the filling is set, about 15 minutes. Let tartlets cool slightly in the pan, then remove and garnish with chopped chives.

Photograph by Kate Sears. Courtesy of Recipe Iseasy Magazine.