Spinach Ricotta Tarts (Low Fat)

• 1 (250 g) packet frozen spinach, thawed and well drained
• 12 cup fat free shortcut bacon (or ham)
• 400 g low-fat ricotta cheese
• 4 shallots, finely chopped
• salt and pepper
• 1 egg, beaten (or 2 eggs whites instead)
• 1 dash nutmeg
• 12 cup fresh breadcrumb
• 14 cup low-fat cheese, grated
• 14 cup parmesan cheese
• 4 sheets phyllo pastry

1. Mix everything, but the phyllo pastry, parmesan and breadcrumbs, together for filling.
2. Layer 3 sheets of phyllo, spraying olive oil spray between layers; cut phyllo into 12 even sized pieces.
3. With other sheet of phyllo, fold into three, again spraying lightly then cut into 3, this will give you 3 more squares, making 15 altogether - each muffin recess will have three layers.
4. Spray mini muffin tins and press 3 squares into each muffin recess - layer them so the corners aren't together.
5. Spoon filling into each pastry case; mix breadcrumbs with parmesan and spoon onto each tart; spray with olive oil spray.
6. Bake approx 10 minutes at 200C (400F) - check at 6 minutes.

frozen spinach, bacon, lowfat ricotta cheese, shallots, salt, egg, nutmeg, fresh breadcrumb, lowfat cheese, parmesan cheese, pastry

Taken from www.food.com/recipe/spinach-ricotta-tarts-low-fat-179393 (may not work)