Spinach and Goat Cheese Tartlets

Ok if you’re a regular reader of my blog, you know I have a sick love affair with goat cheese.  Can’t.Get.Enough.  So naturally when I opened my October 2009 issue of Food Network Magazine to page 69 and spotted the recipe for these spinach and goat cheese tartlets, I was immediately scheming to make them for something.  Anything.  Had to make them!  My opportunity arose today for my father-in-law’s birthday, as mentioned in my previous post.  I decided this would be a perfect appetizer to start off the evening.

Spinach and Goat Cheese Tartlets


1 tbsp butter

3 sheets frozen phyllo dough, thawed

grated parmesan cheese

1 large shallot, minced

1 clove fresh garlic, minced

1 tsp all-purpose flour

1/4 cup milk

pinch of nutmeg

salt and pepper

3.5 ounces goat cheese, softened

2 tsp finely grated lemon zest

1 tbsp white wine vinegar

2 large eggs, separated

1 – 10 ounce box frozen chopped spinach, thawed and squeezed dry


Preheat oven to 350.

Melt 1 tbsp butter.  Place phyllo sheet on a clean surface and cover the two remaining sheets with a damp towel.  Gently pat the sheet with melted butter, then sprinkle with parmesan.  Place second sheet evenly on top of the first, repeating the butter and parmesan process, then repeat again for the third sheet.  Cut into 24 squares, each 3 inches. 

Spray 24-cup mini muffin tin with cooking spray.  Place each square, buttered side down into each cup.  Bake about 10 minutes, until golden brown.

Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat.  Add the shallot and garlic and cook until tender.  Stir in the flour, then add the milk and stir for about a minute until mixture becomes smooth.  Add the nutmeg, salt and pepper, stir well.  Add the goat cheese, lemon zest and vinegar and stir over low heat until cheese has melted.  Remove from heat and mix in the egg yolks.  Add the spinach and stir well.  Beat the egg whites to stiff peaks then fold into the spinach mixture.  Spoon very carefully into the phyllo cups and top with a sprinkle of parmesan.  Bake 15 minutes.    Be careful when removing them from the pan, they’re very fragile!  Serve warm.

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Spinach and Goat Cheese Tartlets






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The Verdict:  Well these were flat-out amazing.  AMAZING!  But let me tell you, phyllo dough is the biggest pain in the butt ever!  Ugh, there has got to be an easier way to handle that stuff!  I will probably make it again because it’s soo dang good, I could have eaten that whole tray!  But I didn’t.  But it was oh so good!


One response to “Spinach and Goat Cheese Tartlets

  1. Pingback: Mexican Pasta Salad « Cooking With Christen

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