Mini Feta And Spinach Tartlets

• 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

1. Preheat the oven to 400u0b0F. Spray four 12-cup mini muffin pans lightly with no stick cooking spray.
2. 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.
3. 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.
4. Combine remaining ingredients, except dill sprigs, in a large bowl. Season to taste and refrigerate for 1 hour.
5. Spoon spinach mixture into tart crusts. Garnish with dill.

phyllo, spinach, sour cream, feta cheese, green onions, clove garlic, lemon juice, tabasco sauce, dill sprigs

Taken from recipes-plus.com/api/v2.0/recipes/27489 (may not work)