SPINACH TARTS

Ingredients
1 tablespoon olive oil
1/2 cup thin sliced fresh leek
1 cup chopped, firmly packed fresh spinach
1/4 cup ricotta cheese (traditional style)
1/4 cup crumbled feta cheese
2 tablespoons chopped kalamata olives
1 tablespoon diced sun-dried tomatoes
2 teaspoons lemon juice
15 Athens® Mini Fillo Shells (1 box)
15 whole almonds, to garnish

In a small skillet, heat oil. Sauté leek until soft. Add spinach and saute for 3/4 minutes. Remove from heat and add ricotta cheese, feta cheese, olives, sun-dried tomatoes and lemon juice. Toss lightly. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Garnich each with an almond. Bake in preheated 350 F oven for 12 to 15 minutes. Serve warm

Makes 15 Appetizers