SPINACH, CRAB & ARTICHOKE MINI TARTS RECIPE - (4.6/5)
Provided by Margannl
Number Of Ingredients 14
Steps:
- Directions Heat the oven to 375°F. Stir the mayonnaise, sour cream and black pepper in a medium bowl. Add the spinach, artichokes and crabmeat and mix lightly. 2.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups. 3.Spoon 1 1/2 tablespoons crab mixture into each pastry cup. Stir the bread crumbs, cheese and oil in a small bowl. Sprinkle 1 teaspoon bread crumb mixture over each filled pastry. 4.Bake for 20 minutes or until the pastries are golden brown. Top each with 1 sprig parsley before serving. 5.Easy Substitution: You can substitute cooked fresh spinach for the frozen spinach in this recipe. 1 cup tightly packed fresh spinach leaves, cooked and well drained, equals the 1/4 cup needed in this recipe. Heat the oven to 375°F. Stir the mayonnaise, sour cream and black pepper in a medium bowl. Add the spinach, artichokes and crabmeat and mix lightly. 2.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups. 3.Spoon 1 1/2 tablespoons crab mixture into each pastry cup. Stir the bread crumbs, cheese and oil in a small bowl. Sprinkle 1 teaspoon bread crumb mixture over each filled pastry. 4.Bake for 20 minutes or until the pastries are golden brown. Top each with 1 sprig parsley before serving. 5.Easy Substitution: You can substitute cooked fresh spinach for the frozen spinach in this recipe. 1 cup tightly packed fresh spinach leaves, cooked and well drained, equals the 1/4 cup needed in this recipe.
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My Life Line
m.line76@gmail.comI'm so glad I found this recipe. These tarts are amazing!
F Azad
a.f@hotmail.comThese tarts are so versatile. I can't wait to experiment with different fillings.
Shadab Ahmad
s-a@gmail.comI added some chopped sun-dried tomatoes to the filling and they were delicious!
Pagla Pani2
ppani211@gmail.comI used a gluten-free puff pastry crust and the tarts turned out perfectly.
Junny Jay
jayj14@yahoo.comI didn't have any artichokes, so I used hearts of palm instead. They turned out great!
Joanna Kies
kiesjoanna@aol.comThe tarts were a bit too difficult to make. I think I'll try a different recipe next time.
Md asraful Md asraful
a.m@hotmail.co.ukI found the filling to be a bit bland. I think I'll add some more spices next time.
Saumu Shariff
s-s@gmail.comThese tarts were a bit too rich for my taste, but they were still good.
m nazeer
m_nazeer14@gmail.comI'm not a big fan of spinach, but I loved these tarts. The filling was creamy and flavorful, and the crust was perfectly flaky.
YoYo
yoyo@gmail.comThese tarts are so delicious and elegant. I can't wait to make them again.
Sue Goerner
sue-goerner@yahoo.comI made these tarts for a baby shower and they were a huge success. Everyone loved them!
Kainatasad Sonyasad12
s-k13@yahoo.comThese tarts are perfect for a party or potluck. They're easy to transport and they always look impressive.
Silfide Saintsyr
s@yahoo.comI love the combination of spinach, crab, and artichoke in these tarts. They're so flavorful and satisfying.
Sunita Magar
magarsunita89@aol.comThese tarts are so easy to make and they're always a hit with my family and friends.
Badshah Yousafzai
yousafzai80@gmail.comI followed the recipe exactly and the tarts turned out perfectly. The filling was creamy and flavorful, and the crust was flaky and golden brown.
Toby Pittmann
toby-pittmann@yahoo.comDelicious! I made these for a brunch party and they were gone in minutes.
Blessings Ukachukwu
ub80@yahoo.comI've made these tarts several times now and they always turn out great. They're easy to make and always a crowd-pleaser.
Anele Tshazi
ta@gmail.comThese mini tarts were a hit at my party! The combination of spinach, crab, and artichoke is always a winner, and the flaky puff pastry crust was the perfect finishing touch.