Ingredients
-
-
2
-
3
-
1
-
1
-
1
-
2
-
1/2
-
4
-
1
-
1
-
1
-
1/8
-
1
-
6
Directions
Spinach, Crab and Feta Tarts, This is a delicious recipe of chef Charles Dale , This is a delicious recipe of chef Charles Dale
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Steps
|
1
Done
|
Make the Spinach and Crab Tarts: Melt 1 Tblsp of the Butter in a Small Saucepan. |
|
2
Done
|
Add the Onion and Cook Over Medium-Low Heat, Stirring Occasionally, Until Translucent, About 6 Minutes. |
|
3
Done
|
in a Large Skillet, Melt the Remaining 1 Tblsp Butter in the Olive Oil. |
|
4
Done
|
Add the Spinach and Cook Over High Heat, Stirring Often, Until Wilted, About 2 Minutes. |
|
5
Done
|
Stir in the Garlic and Tsp Salt. |
|
6
Done
|
Spoon the Spinach Into a Colander Set Over a Bowl and Press Down to Remove the Excess Liquid. |
|
7
Done
|
Transfer the Spinach to a Large Bowl, Reserve Cup of the Liquid. |
|
8
Done
|
Add the Reserved Spinach Liquid to the Sauted Onions. |
|
9
Done
|
Bring to a Boil Over High Heat and Boil For 2 Minutes. |
|
10
Done
|
Add the Mixture to the Spinach Along With the Crabmeat and Feta. |
|
11
Done
|
in a Small Bowl, Beat the Whole Egg, Egg White, Heavy Cream, Paprika, Cayenne and Tsp of Salt. |
|
12
Done
|
Stir the Mixture Into the Spinach. |
|
13
Done
|
Preheat the Oven to 350f. |
|
14
Done
|
Lightly Butter Six 3-Ounce Muffin Cups in a 12-Cup Muffin Tin. |
|
15
Done
|
Spread 1 Sheet of Filo on a Work Surface; Keep the Remaining Sheets Covered With a Damp Kitchen Towel. |
