Total:
1 hr 30 min
Active:
50 min
Yield:
Six 4 1/2-inch tarts
Level:
Intermediate
Total:
1 hr 30 min
Active:
50 min
Yield:
Six 4 1/2-inch tarts
Level:
Intermediate

Ingredients

Filling:
  • 30 ounces baby spinach
  • 3 tablespoons unsalted butter
  • 1 yellow onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced 
  • 1 cup heavy cream 
  • Kosher salt
  • 1/2 cup grated Parmesan 
  • 1/4 cup feta
  • 1/2 teaspoon white pepper 
  • 1/8 teaspoon nutmeg 
Crust:
  • 1/2 package (1 sleeve) frozen phyllo dough, thawed
  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted 

Directions

Watch how to make this recipe.

Special equipment: six 4 1/2-inch tart pans

For the filling: Bring a large pot of water to a boil. Meanwhile, fill a large bowl one-third full with ice. Add cold water to cover the ice. Set a colander into the bowl.

In batches, cook the spinach in the boiling water just until bright green, about 1 minute. With tongs, immediately plunge the spinach into the colander to stop cooking and set the color. When all of the spinach is cooked and cooled, lift the colander from the water and squeeze out the excess water from the spinach. Chop the spinach and set aside.

Melt the butter in a deep skillet or broad saucepan over medium heat. Add the onions and cook until soft, 3 to 5 minutes. Add the garlic; cook an additional minute, until toasted and fragrant. Add the cream, the blanched spinach and 1/2 teaspoon salt. Bring to a boil and cook until the cream has cooked down and thickened, about 15 minutes. Stir in the Parmesan, feta, white pepper, nutmeg and more salt to taste. Stir to blend, then remove from the heat.

For the crust: Preheat the oven to 350 degrees F.

Unroll the phyllo and cover it with a damp kitchen towel; keep the pastry covered while working to keep in the moisture. Cut the phyllo in half crosswise.

Using a pastry brush, coat six 4 1/2-inch tart pans with melted butter. Gently lay a "square" of phyllo in one of the pans, letting it fall loosely into place. Brush with butter, covering the pastry sheet completely. Repeat with five additional sheets. Using kitchen shears, trim the excess dough, leaving a good 1 inch of overhang. Shape the phyllo around the perimeter of the tart pan to create an attractive, rustic edge. Repeat for the remaining five pastry tarts. Fill each tart with the creamed spinach mixture.

Place the filled tart pans on a baking sheet. Bake on the center oven rack until the crust is golden brown, 30 minutes.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Creamed Spinach

Recipe courtesy of Tyler Florence

German-Style Creamed Spinach

Recipe courtesy of Susan Vu

Creamed Spinach

Recipe courtesy of Ellie Krieger

Spinach and Feta Spanakopita

Recipe courtesy of Kelsey Nixon

Spinach Gratin

Recipe courtesy of Chuck Hughes

Garlic Sauteed Spinach

Recipe courtesy of Debi Mazar and Gabriele Corcos

Sauteed Spinach

Recipe courtesy of Patti LaBelle

Souffleed Spinach Omelet

Recipe courtesy of Laura Calder

Spicy Bacon Spinach Artichoke Dip

Recipe courtesy of Alice Currah

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Pizza Masters

9:30am | 8:30c

Extra Virgin

10am | 9c

Extra Virgin

10:30am | 9:30c

Extra Virgin

11am | 10c

Taco Trip

12pm | 11c

Taco Trip

1pm | 12c

Taco Trip

1:30pm | 12:30c

Good Eats

2pm | 1c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Man v. Food

10pm | 9c

Man v. Food

10:30pm | 9:30c

Man v. Food

11pm | 10c

Man v. Food

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Man v. Food

2am | 1c

Man v. Food

2:30am | 1:30c

Man v. Food

3am | 2c

Man v. Food

3:30am | 2:30c

So Much Pretty Food Here