Spinach Ricotta Tarts (Low Fat) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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These make great appetizers. I have also made them in large muffin tins for a snack or lunch. Ingredients:
1 (250 g) packet frozen spinach, thawed and well drained |
1/2 cup fat free shortcut bacon (or ham) |
400 g low-fat ricotta cheese |
4 shallots, finely chopped |
salt and pepper |
1 egg, beaten (or 2 eggs whites instead) |
1 dash nutmeg |
1/2 cup fresh breadcrumb |
1/4 cup low-fat cheese, grated |
1/4 cup parmesan cheese |
4 sheets phyllo pastry |
Directions:
1. Mix everything, but the phyllo pastry, parmesan and breadcrumbs, together for filling.
2. Layer 3 sheets of phyllo, spraying olive oil spray between layers; cut phyllo into 12 even sized pieces.
3. With other sheet of phyllo, fold into three, again spraying lightly then cut into 3, this will give you 3 more squares, making 15 altogether - each muffin recess will have three layers.
4. Spray mini muffin tins and press 3 squares into each muffin recess - layer them so the corners aren't together.
5. Spoon filling into each pastry case; mix breadcrumbs with parmesan and spoon onto each tart; spray with olive oil spray.
6. Bake approx 10 minutes at 200°C (400°F) - check at 6 minutes.
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