Mini Feta And Spinach Tartlets - cooking recipe

Ingredients

8 sheets phyllo dough
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup sour cream
1 cup crumbled feta cheese
2 None green onions, thinly sliced
1 clove garlic, crushed
1 tbsp lemon juice
3 drops Tabasco sauce
None None Dill sprigs, for garnish

Preparation

Preheat the oven to 400\u00b0F. Spray four 12-cup mini muffin pans lightly with no stick cooking spray.
Spray 1 sheet of phyllo lightly with cooking spray. Top with another sheet and fold in half. Spray with cooking spray and cut into 2 1/2-inch rounds.
Press phyllo rounds into muffin cups. Repeat with remaining phyllo to form 48 tart crusts. Bake for 5 mins, until browned and crisp. Cool to room temperature.
Combine remaining ingredients, except dill sprigs, in a large bowl. Season to taste and refrigerate for 1 hour.
Spoon spinach mixture into tart crusts. Garnish with dill.