Spinach and Goat Cheese Tartlets Recipe

Introduction

These Spinach and Goat Cheese Tartlets make a delightful appetizer or light snack, combining creamy goat cheese with tender spinach in crisp phyllo shells. They are quick to prepare and perfect for gatherings or a simple treat any day.

Ingredients

• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 4 ounces goat cheese
• 3 tablespoons unsalted butter
• 1 shallot, finely minced
• 1 clove garlic, finely minced
• 1 teaspoon all-purpose flour
• ¼ cup milk (or substitute half and half)
• ⅙ teaspoon nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 teaspoons lemon zest
• 1 tablespoon white wine vinegar
• 1 large egg, beaten
• ¼ cup finely grated parmesan cheese
• 2 packages phyllo shells (usually contain 15 shells per package)

Instructions

1. Step 1: Preheat your oven to 350°F.
2. Step 2: Heat the butter in a 10-inch non-stick skillet over medium-low heat. Add the shallots and cook for 3-4 minutes until softened. Add the garlic and cook for one minute.
3. Step 3: Stir in the flour, then add the milk and vinegar. Cook for one minute, whisking until smooth.
4. Step 4: Add the nutmeg, salt, pepper, goat cheese, and lemon zest. Continue cooking and stirring until the cheese melts.
5. Step 5: Remove the skillet from heat and let cool slightly. Stir in the beaten egg and the drained spinach until well combined.
6. Step 6: Spoon about one tablespoon of filling into each tartlet shell, filling them about ¾ full to prevent bubbling over. Top each with a small pinch of parmesan cheese.
7. Step 7: Place tartlets on a baking sheet and bake for 15 minutes, or until the filling is set and cheese has melted. Serve warm or at room temperature.

Tips & Variations

• Make sure to squeeze all excess moisture from the spinach to avoid soggy tartlets. You can do this by pressing it in a clean kitchen towel or using a fine mesh sieve.
• Save the original box and plastic container from the phyllo shells for easy and secure storage of leftover tartlets.
• You can substitute goat cheese with cream cheese mixed with a bit of tangy feta for a milder flavor.
• Adding a pinch of crushed red pepper flakes to the filling can give these tartlets a slight kick.

Storage

Store leftover tartlets in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 325°F for about 8-10 minutes to restore crispness. Avoid microwaving to keep the phyllo shells crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Steam or sauté it until wilted, then squeeze out all excess moisture thoroughly before using. The tartlets rely on dry spinach to avoid sogginess.

What are phyllo shells and where can I find them?

Phyllo shells are pre-baked pastry shells made from thin layers of dough called phyllo or fillo. They are typically found in the freezer or refrigerated section of well-stocked grocery stores, often near pie crusts or specialty baking items.

Spinach and Goat Cheese Tartlets Recipe

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These Spinach and Goat Cheese Tartlets are a delightful appetizer featuring a creamy goat cheese and spinach filling nestled in crisp phyllo shells. Perfect for entertaining or a light snack, they combine savory flavors with a hint of lemon zest and nutmeg, baked to golden perfection.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 30 tartlets (assuming 30 shells total from two packages) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 4 ounces goat cheese
• 3 tablespoons unsalted butter
• 1 shallot, finely minced
• 1 clove garlic, finely minced
• 1 teaspoon all-purpose flour
• ¼ cup milk (you can substitute half and half)
• ⅙ teaspoon nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 teaspoons lemon zest
• 1 tablespoon white wine vinegar
• 1 large egg, beaten
• ¼ cup finely grated parmesan cheese

Shells

• 2 packages phyllo shells (usually contain 15 shells per package)

Instructions

1. Preheat Oven. Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the tartlets evenly.
2. Sauté Shallots and Garlic. Heat the butter in a 10-inch non-stick skillet over medium-low heat. Add the finely minced shallots and cook for 3-4 minutes until softened. Stir in the garlic and cook for an additional minute to release its aroma without browning.
3. Make Cheese Sauce. Sprinkle the flour over the butter and vegetables, stirring to form a roux. Gradually whisk in the milk and white wine vinegar, cooking for one minute until the mixture thickens and becomes smooth.
4. Add Seasonings and Goat Cheese. Incorporate the nutmeg, kosher salt, black pepper, goat cheese, and lemon zest into the skillet. Continue stirring on low heat until the goat cheese has fully melted and the mixture is creamy. Remove the skillet from heat and let it cool slightly.
5. Combine with Spinach and Egg. Once cooled, add the beaten egg and well-drained spinach to the cheese mixture. Stir thoroughly to combine all ingredients evenly.
6. Fill Tart Shells. Spoon about one tablespoon of the spinach and goat cheese mixture into each phyllo tartlet shell. Do not overfill; fill each shell about three-quarters full to prevent overflow during baking. Lightly sprinkle the top of each filled shell with a pinch of finely grated parmesan cheese.
7. Bake the Tartlets. Arrange the filled shells on a baking sheet. Bake in the preheated oven for 15 minutes or until the filling is set and the cheese topping is melted and lightly golden.
8. Serve. Remove from the oven and serve the tartlets warm or at room temperature for the best flavor and texture.

Notes

• Keep the packaging of the phyllo shells. The box and plastic container are useful for storing leftovers and prevent the tartlets from sliding around.
• Prepare all ingredients before starting. Chop, measure, and squeeze out excess liquid from the spinach to ensure the recipe comes together smoothly and the filling isn’t watery.
• Removing excess moisture from spinach is crucial. Use techniques like pressing or wrapping spinach in a clean cloth to squeeze out as much liquid as possible.
• Phyllo and fillo are different spellings of the same type of dough, so both terms may be used interchangeably in recipes.

Keywords: spinach tartlets, goat cheese appetizers, phyllo shells, vegetarian tartlets, party appetizers