Cheesy Spinach Tartlets

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Ingredients

1. 1 (15 oz) pkg. Pillsbury Refrigerated Pie Crusts
2. 1 t olive oil or canola oil
3. 4 c packed chopped fresh spinach, (10 oz)
4. 4 oz crumbled Feta cheese, (1 c)
5. 1/2 c ricotta cheese
6. 1/2 t dried dill weed
7. 1/8 t salt
8. 1/8 t nutmeg
9. dash pepper
10. 1 egg
11. 2 t flour
12. 1 T diced pimento or red bell pepper

Instructions

1. Allow both crust pouches to stand at room temperature for 15 to 20 minutes.
2. Heat oven to 400°F.
3. Meanwhile, heat oil over medium heat in a medium skillet. Add spinach; cook and stir 2 to 3 minutes or until wilted and tender. Cool slightly.
4. In a medium bowl, combine feta cheese, ricotta cheese, dill, salt, nutmeg, pepper and egg; mix well. Stir in spinach until well mixed.
5. Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines; sprinkle 1 t flour over crust. Place crust, floured side down, on cutting board.
6. Using 2 1/2 inch round cutter, cut 12 circles. Repeat with remaining pie crust and flour. If desired reserve scraps for garnish.
7. Press circles in bottom and up sides of 24 ungreased miniature muffin cups. Spoon 1 rounded T spinach mixture into each cup.
8. Bake at 400°F for 13 to 18 minutes or until filling is set and edges are light golden brown.
9. Cool 5 minutes; remove from pans.
10. If desired, cut small holly leaf and star shapes from dough scraps. Bake on ungreased baking sheet at 400°F for 6 to 9 minutes or until golden brown.
11. Place baked shape and bit of pimento on each baked tartlet.

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