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Spinach Tarts

Total Time: 45 MIN Makes: 15 Appetizers
Prep Time: 20 MIN Cook Time: 25 MIN

In this easy, meat-free appetizer, spinach, sliced leek, ricotta and feta are tossed with Kalamata olives, sun-dried tomatoes and lemon juice before finding a delightfully crunchy home in a Mini Phyllo Shell.

  • 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
  • 1 package (15 count) Athens® Phyllo Shells
  • 15 almond slices, toasted, to garnish


In a small skillet, heat oil. Saute 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 phyllo shell. Garnish each with an almond.
Bake in preheated 350°F oven for 12 to 15 minutes. Serve warm