- 1 pound baby spinach leaves (fresh)
- 1 clove garlic (peeled)
- 1 egg
- 12 ounces crumbled feta
- 1/3 cup pine nuts
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper (fresh)
- 1/8 teaspoon cayenne pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons panko
- 20 sheets phyllo dough (thawed)
- 3 tablespoons butter (melted)
- Preheat oven to 375 degrees Place the multipurpose blade into the work bowl of the KitchenAid® Pro Line® 16 cup Food Processor and push to lock. Place half of the spinach leaves into the bowl and process on low speed until finely chopped. Add in the egg and garlic and pulse 7 times. Scrape the sides of the bowl and add in the remaining spinach. Process 20 seconds. *The spinach will not be well chopped until the remaining liquids are added in the next step.
- Add in the feta, pine nuts, lemon juice, salt, pepper, and cayenne. Process for 20 seconds.
- With the motor running, pour the olive oil through the small feed tube. Process 10 seconds.
- Add in the panko and pulse 5 times.
- Spray a mini-muffin pan with baking spray and set aside. Layer 4 sheets of Phyllo dough on a dry surface and lightly brush the melted butter in between each sheet, leaving the top sheet dry. Use a pizza cutter or kitchen shears to cut both vertically and horizontally to make 2-1/2-inch squares.
- Place one square of phyllo layers into each muffin cup and press down lightly. Spoon 1 tablespoon of the spinach mixture into each phyllo cup. Bake at 375 degrees for 18-20 minutes or until phyllo is browned and centers are set. Repeat with the remaining phyllo sheets and spinach mixture. Serve warm or at room temperature.
- Tip: The tarts have an even better flavor if the spinach mixture is made one day ahead to allow the flavors to meld. Refrigerate overnight in a tightly sealed container.