Filling Phyllo - Spinach tartlets

What do you do when unexpected visitors announce that they’ll be by in half an hour? My guests always expect food. And they always expect GOOD food. Isn’t that why they invite themselves over, after all? It is for this reason that I always have Athens Mini Fillo (phyllo) shells in the freezer. The great thing about them is that you needn’t spend time thawing them before filling and popping into the oven so they allow you to make great treats – and fast! Unlike plain phyllo sheets that need a day to thaw in the fridge and then need to be buttered and baked, the minis are already baked and formed. But you still get to take credit for them!

So I rummaged through the fridge and found a bag of fresh spinach, some lemons, garlic, shallots, yellow and red bell peppers and some Cabot Private Stock cheddar cheese. I also keep pine nuts in the freezer so I had some of those on hand as well – score! Looks like the flavors of Greece win the day. I love Greek flavors because they always feel so sunny and bright to me.

All I do is toast the pine nuts in a sauté pan, remove and then sauté the garlic, shallots and peppers in olive oil until the vegetables are soft, add the spinach and sauté until wilted. Then hit it with some fresh squeezed lemon juice, salt and pepper. If you happen to have a little fresh mint on hand it really spikes up the flavor profile to add it at this point.

I then drain the spinach and cool it a bit so the Phyllo doesn’t get soggy. Mix in the pine nuts, spoon into the shells and top with a slice of the cheddar cheese.

Then when the guests call from the front gate, I pop the filled shells into a preheated 425 degree oven just until the cheese gets all melty and wonderfully gooey.

Serve these treats right away or reheat to melt the cheese if you’ve refrigerated them. They are almost like bite-sized spanikopita but they are so fast and easy that you can make them on a moment’s notice when your inconsiderate friends decide to drop by to raid your liquor cabinet and pantry. Serve these with Ouzo it’s a perfect fit, though you maybe making breakfast for your friends as well, if you do.