Phyllo tartlets with spinach, pumpkin, feta and pine nuts
These yummy tartlets are similar to the famous Greek pie, Spanakopita, which is made with light and flaky phyllo pastry filled with spinach and feta cheese. The addition of the roast pumpkin and pine nuts add a sweetness and nuttiness that complements the spinach and feta perfectly.
We love eating them for lunch or a light dinner served with salad, but they’re also great for breakfast or brunch. And because they can be served hot or at room temperature, they’re ideal for picnics and parties. You can also make them ahead of time, and then reheat them in the oven to heat through and crisp up before serving. We like to offer them as finger food with drinks, or serve them as an appetizer. You can also make the tartlets as big or small as you want — instead of 12 little ones, make four individual tarts, or one large one.
If you want to change them up a bit, you can use sweet potato instead of pumpkin, and replace the dill with other chopped fresh herbs like parsley or basil, or use dried rosemary, oregano or thyme instead. You can also add chopped olives or sun-dried tomatoes, or cook some diced bacon with the onion. If you’re not a fan of feta cheese, then use ricotta, cheddar, Parmesan, mozzarella, or even blue cheese, or a combination.
As tasty as these tartlets are, they do require a fair bit of preparation. But if you’re organized they come together surprisingly easily, and there’s nothing more satisfying than home-baked pastries.
2 cups peeled, diced pumpkin or winter squash
5 tablespoons extra virgin olive oil
1 onion — finely chopped
8 oz (230g) fresh spinach — stems removed and leaves roughly chopped
1 tablespoon finely chopped fresh dill
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 oz (115g) feta cheese — crumbled
1 tablespoon butter — melted
2 tablespoons pine nuts