Spinach Feta Tartlets



  • 1 pound baby spinach leaves (fresh)
  • 1 clove garlic (peeled)
  • 1 egg
  • 12 ounces crumbled feta
  • 1/3 cup pine nuts
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper (fresh)
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons panko
  • 20 sheets phyllo dough (thawed)
  • 3 tablespoons butter (melted)
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    Made it


    1. Preheat oven to 375 degrees Place the multipurpose blade into the work bowl of the KitchenAid® Pro Line® 16 cup Food Processor and push to lock. Place half of the spinach leaves into the bowl and process on low speed until finely chopped. Add in the egg and garlic and pulse 7 times. Scrape the sides of the bowl and add in the remaining spinach. Process 20 seconds. *The spinach will not be well chopped until the remaining liquids are added in the next step.
    2. Add in the feta, pine nuts, lemon juice, salt, pepper, and cayenne. Process for 20 seconds.
    3. With the motor running, pour the olive oil through the small feed tube. Process 10 seconds.
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