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Spinach Ricotta Tarts (Low Fat)

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“These make great appetizers. I have also made them in large muffin tins for a snack or lunch.”
READY IN:
35mins
YIELD:
15 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix everything, but the phyllo pastry, parmesan and breadcrumbs, together for filling.
  2. Layer 3 sheets of phyllo, spraying olive oil spray between layers; cut phyllo into 12 even sized pieces.
  3. With other sheet of phyllo, fold into three, again spraying lightly then cut into 3, this will give you 3 more squares, making 15 altogether - each muffin recess will have three layers.
  4. Spray mini muffin tins and press 3 squares into each muffin recess - layer them so the corners aren't together.
  5. Spoon filling into each pastry case; mix breadcrumbs with parmesan and spoon onto each tart; spray with olive oil spray.
  6. Bake approx 10 minutes at 200°C (400°F) - check at 6 minutes.

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