3 Cheese Spanakopita Phyllo Tartlets

3 Cheese Spanakopita Phyllo Tartlets-Joseph Sciascia

Make 30 tartlets

This is a much easier version of the classic spanakopita that takes much longer to prepare.  Cutting phyllo sheets and making triangles…believe me, I learned early on in my career that I needed an easier method that was still flavorful and in phyllo to keep up with the traditional recipe.  I also added a twist with my recipe and used three different cheeses instead of the one feta cheese that is used.  I still look back on the hours and hours I spend assembling each small triangle of spanakopita into the late hours of the night having to make a few hundred for a large event…good times!

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

2 shallots, chopped

2 cloves of garlic, chopped

3 tablespoons white wine

1 10 ounce package of frozen chopped spinach, thawed and squeezed dry

1/2 cup of crumbled feta cheese

½ cup of ricotta cheese

¼ cup of parmesan cheese

½ teaspoon freshly grated nutmeg

1 teaspoon dried dill

½ teaspoon black pepper

Pinch of salt

1 egg

2 packages of phyllo tart shells

Directions:

1. In a small skillet, heat olive oil and butter over medium heat and sauté shallots and garlic for about 5 minutes, add the wine and sauté for a couple minutes more.
2. Preheat oven to 350 degrees F
3. In food processor or in bowl with hand mixture:  combine ricotta, Parmesan cheese, dill, nutmeg, pepper, salt and egg until well mixed, add spinach and pulse a few times.  Stir in the crumbled Feta
4. Stir in sautéed shallots and garlic into the spinach mixture until well combined
5. On parchment lined sheet pan, place the tartlets and fill with mixture
6. Bake in  oven for 15 minutes or until golden brown