Spinach and Feta Tarts

Full of greens, onions, eggs, yogurt and cheese, this comfort food dish can accompany any meal. You can make it as a large tart for family events, or fill it in muffin tins to create mini tarts. (perfect for parties or storing for a mid-day protein-filled snack).

Spinach Pie Cups

 

Yield 10-12 servings

Ingredients:

  • muffin pan and/or pie dish, greased or buttered
  • 1 large bunch of fresh spinach, chopped (or 10 oz of frozen spinach, thawed and liquid squeezed out)
  • 1 medium onion, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup low-fat Parmesan cheese, grated
  • 1 tsp baking powder
  • 1/2 cup plain Greek Yogurt
  • 1/3 cup fat free milk
  • 1 tbs olive oil
  • 2 large eggs, beaten
  • 1/2 tsp Kosher Salt
  • Spices as desired

Tart Crust

  • 3 cups oat flour (or whole grain flour, almond flour, etc.)
  • 7 tbs unsalted butter
  • 1 egg
  • 1/2 tsp Kosher salt or sea salt
 Directions:
  1.  Preheat oven to 400 degrees.
  2. Create pie crust and press it in pie dish and/or muffin cups.Tip: Works best with if crust is pressed thin                        DSC_0573
  3. Sauté chopped spinach and onion in olive oil until onions become translucent. Take off heat.
  4. In a separate bowl, mix remaining ingredients and add spinach/onions. DSC_0577
    DSC_0576
  5. Pour mixture into pie dish or in the muffin cups.
  6. Bake for 30-35min (Note: Oven times may vary). Let stand for 5min and then enjoy!

Note: You can keep the pie in the fridge for up to a week and reheat slices for 10min in a 350 degree oven.

DSC_0591

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