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Spinach and Feta Filo Tarts


1 (10 oz.) package frozen spinach, cooked, drained and cooled
1 cup chopped scallions
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 cup feta cheese, crumbled
1/2 cup ricotta cheese
dash salt and pepper
30 mini fillo shells, frozen


Squeeze the cooked spinach dry by handfuls, and chop. In a medium skillet, cook the scallions in the oil over moderate heat until soft. Add the spinach and oregano; cook, stirring for 2 minutes or until any exess liquid is evaporated. Remove from heat and let cool.

Stir in the feta and ricotta. Salt and pepper to taste. The filling can be made 2 days in advance if kept covered and refrigerated.

Preheat oven to 375°F. Arrange fillo shells on a baking sheet and fill with the spinach mixture. Bake at 375°F for 15 minutes or until heated through. Serve hot.