Spanakopita Tarts

• 3 tablespoons thinly sliced green onions
• 1-1/2 teaspoons olive oil
• 1-1/2 cups torn fresh spinach leaves
• 1/2 cup crumbled feta cheese
• 1 to 2 teaspoons dill weed
• 1 tablespoon minced fresh parsley
• 7 sheets phyllo dough (14 inches x 9 inches)
• 3 tablespoons butter

1. In a small skillet, cook onions in oil until tender. Stir in spinach; cook and stir for 2 minutes longer. Cool and squeeze dry. In a large bowl, combine the cheese, dill and parsley. Stir in spinach mixture; set aside.
2. Place one sheet of phyllo dough on a lightly floured surface. Lightly brush with butter. Top with another sheet of phyllo dough; brush with butter. Repeat with remaining dough. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Place a 6-oz. custard cup upside down on dough. Cut around custard cup with a small pizza cutter.
3. Place about 4 teaspoons of cheese mixture in the center of each circle. Bring edges of circle up and around cheese, forming a tart. Brush dough with butter.
4. Place on an ungreased
5. . Bake at 350u0b0 for 25-30 minutes or until golden brown and spinach mixture is hot.

green onions, olive oil, fresh spinach leaves, feta cheese, dill weed, parsley, phyllo, butter

Taken from www.tasteofhome.com/recipes/spanakopita-tarts/ (may not work)