These tiny bites are filled with big flavor from a mix of delicious spices and Pecorino Romano cheese. Pictured with Beet Latkes with Horseradish Crème Fraîche.
Spinach-Artichoke Tartlets
Serves: 24
Ingredients
- 2 teaspoons olive oil
- 2 (6-ounce) bags fresh baby spinach, finely chopped
- ¾ cup finely chopped canned artichoke hearts
- ¼ cup finely grated Pecorino Romano cheese
- ¼ cup mayonnaise
- ¼ cup crème fraîche
- 1 tablespoon finely chopped fresh parsley
- 1 clove garlic, grated
- ¼ teaspoon dried Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon ground red pepper
- ½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed
- Garnish: finely grated Pecorino Romano cheese
Instructions
- Preheat oven to 400°. Lightly spray a 24-well mini muffin pan with baking spray with flour.
- In a large nonstick sauté pan, heat oil over medium-high heat. Gradually add spinach, stirring until wilted and tender, 2 to 4 minutes. Let stand until cool enough to handle, approximately 10 minutes. Squeeze spinach to release excess liquid.
- Transfer spinach to a medium bowl. Add artichokes, cheese, mayonnaise, crème fraîche, parsley, garlic, Italian seasoning, salt, and red pepper, stirring until combined.
- On a lightly floured surface, unfold puff pastry sheet. Using a rolling pin, roll out pastry to a 10-inch square. Cut 24 (2-inch) squares from pastry. Transfer squares to prepared muffin cups, pressing into bottoms and up sides. Spoon 1 heaping tablespoonful spinach mixture into each cup.
- Bake until pastry is golden brown and filling is hot, 20 to 25 minutes. Let cool in pan for 10 minutes. Serve warm.
- Garnish with cheese, if desired.