Happy 2017! Yes, here we are barreling forward into the new year and I’d planned to post this at the beginning of it…then mid-January, and now it will be just in time for the Super Bowl Sunday festivities this coming weekend. That’s okay because really, these little tartlets are wonderful for any day, any occasion, or no occasion at all.
Why are these called “Money” tartlets, you may ask? Well there’s a tradition here in the southern U.S. to eat your “greens” on New Year’s Day to guarantee wealth in the coming months (as well as eating black-eyed peas for good luck), and since New Year’s Day was the first time I made these, it only made sense to call them “money” tarts. Plus once they are baked, these really are the color of (U.S.) dollars. So there you go.
No matter what you call them, they are delightful to eat and a lovely way to enjoy your greens. These savory morsels sport a filling that is much like the Greek greens pie spanakopita, but with a few tasty twists including a touch of toasted almonds and a bit of parmesan cheese to finish. Since they are small and made with phyllo dough instead of a traditional pastry crust, I like to think that they’re a bit healthier than your average tart, too…or three…or four!
Money Tartlets make a perfect small bite for an appetizer with a cocktail or a welcome addition to any pot luck event. As an added bonus, using purchased phyllo tartlet shells from your grocer’s freezer helps these tartlets to come together quickly. Of course if you have the time and the desire, feel free to make your own phyllo pastry. I sure won’t hold it against you.
Make these tartlets for the game, place your bets and enjoy! (Go Atlanta Falcons.)
1/2 large red onion, peeled and finely chopped
1 large clove of fresh garlic, peeled and minced
1 1/2 Tablespoons of olive oil
1/2 teaspoon of kosher salt
several grinds of fresh black pepper
1/8 teaspoon of freshly ground nutmeg
1 – 10 oz. package of frozen, chopped spinach, thawed, squeezed and drained of as much liquid as possible
1 large egg, whisked to combine
1/3 cup sliced almonds, lightly toasted and finely chopped
1/3 cup crumbled feta cheese
1/3 cup cottage cheese
1 1/2 teaspoons Panko breadcrumbs
Additional 1/8 teaspoon kosher salt and a few more grinds of freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
30 frozen phyllo mini-tart shells
Preheat the oven to 350 degrees F.
Heat the olive oil in a large, non-stick skillet over medium heat. Add the onion and the garlic, stirring until the onion is softened and transparent, about 3-5 minutes. Add the spinach, 1/2 teaspoon of salt, freshly ground black pepper and nutmeg to the onion and garlic, and cook a minute or two longer, stirring to combine and until any liquid has evaporated. Remove from the heat and allow to cool for 4 minutes.
In a large mixing bowl, combine the egg, feta, cottage cheese, almonds, Panko bread crumbs, 1/8 teaspoon of kosher salt, a few more grinds of black pepper and the spinach mixture, then stir until well mixed.
Place the 30 phyllo tartlet shells onto a rimmed baking sheet about 1 inch apart. Fill each shell with about 1 Tablespoon of the mixture, dividing the entire mixture evenly between all of the shells. Sprinkle each tartlet with some grated Parmesan cheese. Bake the tartlets for about 16 – 18 minutes, or until the cheese is starting to lightly brown, the centers are firm and the shells have a little bit of color around the edges. Remove from the oven and gently place the tartlets on a rack to cool to room temperature. Serve and enjoy.