Mixed Greens Tartlets

Store-bought tart shells make these tartlets a cinch to prepare. Make the filling a day ahead, and store in the refrigerator until ready to fill and bake tarts.

Mixed Greens Tartlets
Yield: 30 mini tarts
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  1. 30 mini phyllo tart shells, such as Athens
  2. 2 tablespoons extra-virgin olive oil
  3. ¼ cup diced yellow onion
  4. 10 cups chopped fresh mixed greens, such as beet, Swiss chard, and spinach
  5. ½ teaspoon lemon zest
  6. 1 tablespoon plus 1 teaspoon fresh lemon juice
  7. 1 teaspoon kosher salt, plus additional to taste
  8. ¼ teaspoon ground black pepper, plus additional to taste
  9. ¼ cup crumbled feta cheese
  10. 1 tablespoon chopped fresh dill
  11. 1 large egg, lightly beaten
  1. Preheat oven to 350°. Place tart shells on a rimmed baking sheet. Set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add onion; cook until translucent, approximately 8 minutes. Add greens, two handfuls at a time, stirring and allowing to wilt in between additions. Stir in lemon zest and juice, salt, pepper, cheese, and dill; cook approximately 3 minutes, stirring occasionally. Remove from heat. Let cool 5 minutes. Add additional salt and pepper, if desired. Stir in egg. Spoon mixture into tart shells.
  3. Bake until set, approximately 10 minutes. Serve warm or at room temperature.
Taste of the South https://www.tasteofthesouthmagazine.com/


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