Spinach Tarts

(This picture is crap, I know, but it's the best I can do with my laptop.)


My grandmother turned 90 years old yesterday! In her honor, we are throwing a little gathering and my pops requested that I make something to nibble on. This recipe has been used many times by myself and other family members. It's so good and really easy. However, the name "spinach balls" has always turned me off a bit. Not to mention the fact that they don't actually look that pretty. So I decided to make them the filling in little phyllo cups, rendering a much more attractive product. And now I can call them spinach tarts, or spinach dainties, anything but the dreadful spinach balls.


2 10oz packages frozen spinach (defrost and squeeze out excess water)
1 c. minced onion
2 eggs
3/4 c. parmesean or romano cheese
3/4 c. melted butter
thyme, a couple teaspoons?
nutmeg-I grated half of a whole nutmeg for this recipe
salt and pepper
about 50 phyllo cups, this all depends on how much filling you put into each cup

You know how all my recipes start. Caramelize the onions. Mix all the other ingredients in a large bowl. Add caramelized onions. Spoon into small phyllo cups and bake at 350 degrees for 12-15 minutes.

Notes: I have used fresh spinach in this recipe with negligible results. I would normally always opt for fresh over frozen but I promise, in this recipe, it really doesn't matter. Also, if yu want to make the spinach balls, sans phyllo cups, add 2 more eggs and 2 1/2 c. of stale, cubed bread (you can also use stuffing mix instead). Form into balls, about golf-ball size, and bake on an ungreased cookie sheet for about 30-40 minutes. People will gobble these up at your party and think they're being healthy because of the spinach. Don't tell them how much butter is in the recipe.