SPINACH and FETA TARTS

SPINACH and FETA TARTS 1. Preheat oven to 325 F. Wrap 2 lbs spinach in a clean dish towel and microwave 3 minutes. When cool, twist towel to squeeze out liquid. Place in a bowl. Add 2 beaten large eggs + 2 chopped shallots + ½  C chopped fresh dill + 1 tsp kosher salt + 1 tsp red pepper flakes. Mix thoroughly to combine. Fold in 6 oz crumbled feta cheese. Set aside 2. Cut (defrosted) phyllo dough sheets into 32, 8-inch squares (scissors work well). Met 1 stick unsalted butter and lightly brush each sheet with butter, then arrange into 4 stacks (keep phyllo covered with a damp towel when not using. It’s okay to mess up a few sheets; they’re fragile!) 3. Place 2 phyllo stacks each onto two baking sheets lined with parchment. Evenly divide spinach mixture onto phyllo, then fold up edges to make 4 round rustic tarts. Brush edges with remaining melted butter (melt more if you need it) and sprinkle with sesame seeds and flaky salt 4. Bake 30 minutes until brown and toasty. Serve warm or room temp. 6 servings