Cheesy Spinach Tartlets

• 1 Tablespoon Butter
• 1 whole Small Onion, Finely Chopped (1 Onion Should Yield 1/3 Cup)
• 1 clove Garlic, Minced
• 1/4 teaspoons Salt
• 1/4 teaspoons Freshly Ground Pepper
• 1 box (9 Oz Box) Frozen Chopped Spinach, Thawed, Squeezed To Drain
• 1/4 cups Crumbled Feta Cheese
• 1/2 cups Shredded Parmesan Cheese
• 1/2 cups Shredded Mozzarella Cheese
• 1 box 2 Count Box, Refrigerated Pie Crusts, Softened As Directed On Box

1. Heat oven to 400 degrees F. In a 2-quart saucepan, melt butter over medium heat.
2. Then add onion and garlic and cook them in the butter 3 minutes, stirring occasionally, until tender.
3. Add salt and pepper.
4. Remove from heat.
5. Stir in spinach and all the cheeses until well blended.
6. Remove pie crusts from pouches; unroll on your counter or work surface.
7. Cut the sheets into 24 even sized pieces and roll into 1 inch balls.
8. Place balls into 24 un-greased miniature muffin cups, pressing them in gently to cover the bottom and up the sides a bit to make a cup.
9. Or if you have one of those fancy tartlet thingies that you can push them down with, use that.
10. I used the end of my rolling pin.
11. Divide spinach mixture evenly among muffin cups.
12. Bake 18 to 20 minutes or until edges are light golden brown.
13. Cool 5 minutes; remove from pans.
14. Serve warm.

butter, onion, clove garlic, salt, freshly ground pepper, feta cheese, parmesan cheese, mozzarella cheese, pie crusts

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cheesy-spinach-tartlets/ (may not work)