Frilly layers of phyllo dough surround the festive spinach and sun-dried tomato filling in a dressed-up version of Greek spanakopita. Serve these as a main dish for supper and you’re sure to please vegetarians and omnivores alike.
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, coarsely chopped
- 3/4-1 1/4 teaspoons salt, divided
- 16 cups spinach, (about 1 pound), tough stems removed, coarsely chopped
- 1 cup low-fat ricotta cheese
- 1/3 cup crumbled feta, or goat cheese
- 2 large eggs
- 2 large egg whites
- 2 tablespoons chopped fresh dill, or 2 teaspoons dried
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup sun-dried tomatoes, finely chopped (not oil-packed)
- 2 tablespoons butter
- 20 sheets (9-by-14-inch) phyllo dough, thawed according to package directions
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring, until brown and tender, about 5 minutes. Add spinach in batches and cook, stirring occasionally, until wilted, 2 to 3 minutes.
- Whisk ricotta, feta and 1/2 teaspoon salt (or goat cheese and 1 teaspoon salt), eggs, egg whites, dill, pepper and nutmeg in a large bowl. Stir in the spinach mixture and sun-dried tomatoes.
- Preheat oven to 325°F.
- Melt butter with the remaining 2 tablespoons oil in a small saucepan. Remove from the heat.
- Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack. (To make the tart in an 11-inch round tart pan instead of individual tartlets, see Variation, below.) Cut the stack in half crosswise (you’ll have 40 half-sheets). Cover with a piece of wax paper and then a damp kitchen towel. (Keep the phyllo covered to prevent it from drying out while you work.)
- Lightly brush each tartlet pan with some of the melted butter mixture. Place 1 half-sheet of phyllo in each pan, pressing it into the edges; brush with the butter mixture. Continue adding sheets and brushing with the butter mixture until you have 5 layers in each pan. Trim the phyllo, leaving a 1/2- to 1-inch overhang.
- Place the tartlet pans on a baking sheet. Divide the spinach mixture among the pans. Fold the dough over the filling (it won’t cover completely). Brush the edges of the dough with the remaining butter mixture.
- Bake the tartlets until the filling is set and the crust is golden brown, about 35 minutes. Let cool for 5 minutes, then gently turn the tartlets out of the pans. Serve warm. Variation: This recipe can also be made in an 11-inch round tart pan with a removable bottom. Use 2 overlapping sheets of phyllo per layer, for 10 layers. Brush each layer with the butter mixture. Add the filling. Trim the phyllo to make a 1- to 2-inch overhang; fold the dough over the filling. Bake until set and golden brown, 40 to 45 minutes.
Make Ahead Tip: Prepare the filling (Steps 1-2), cover and refrigerate for up to 1 day. | Equipment: 8 individual (4- to 4 1/2-inch) tartlet pans or 11-inch round removable-bottom tart pan
Nutrition (per tartlet): 265 calories; 15 g fat ( 5 g sat , 6 g mono ); 76 mg cholesterol; 23 g carbohydrates; 11 g protein; 3 g fiber; 645 mg sodium; 461 mg potassium.