Puffed Spanikopita Tarts (Spinach Tarts)

I eat these for lunch (two, or sometimes three), even breakfast! And for dinner, you could certainly make them bigger–just cut the puff pastry sheet into 4 squares instead of sixteen for super-size spanokopita. 

Happy baking!  

Puffed Spanikopita Tarts 
1 small onion, chopped 2 cloves garlic, minced or pressed 
1/2 teaspoon freshly ground black pepper 
1/4 teaspoon salt 
1 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry 
3 large egg whites 
1 large egg 
2 tablespoons chopped fresh parsley 
1 teaspoon dried oregano 
2 tablespoons low-fat milk 
1/2 cup (2 ounces) crumbled feta cheese 
1 sheet (half of a 17.3-ounce box) puff pastry, thawed Preheat oven to 375°. Line a large cookie sheet with foil (for easier clean-up). 
Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, and cook 5 minutes, stirring frequently. Add garlic; cook 1 minute, stirring constantly. Stir in pepper and salt. Add spinach; cook 2 minutes, stirring frequently. Remove from heat, and cool slightly. Combine egg whites and egg in a medium bowl, stirring with a whisk. Add spinach mixture, parsley, oregano, and milk, stirring to combine. Stir in feta. 
On a lightly floured surface, roll the pastry sheet into a 12-inch square. Cut into 16 3-inch squares. Divide the spinach mixture evenly among squares (placing filling in middle of squares). Fold in corners of square towards the middle. Poke each tart with tines of fork on two folded sides. 

Bake 15-17 minutes until puffed and golden. Makes 16 tarts. 
Nutrition per Serving (1 tart) 
Calories 68; Fat 2.5g (poly 0.2g, mono 0.7g, sat 1.4g); Protein 3.7g; Fiber: 1.2g; Cholesterol 22mg; Carbohydrate 7.3g.

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