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Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, coarsely chopped
• 3/4-1 1/4 teaspoons salt, divided
• 16 cups spinach (about 1 pound), tough stems removed, coarsely chopped
• 1 cup low-fat ricotta cheese
• 1/3 cup crumbled feta or goat cheese
• 2 large eggs
• 2 large egg whites
• 2 tablespoons chopped fresh dill or 2 teaspoons dried
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup sun-dried tomatoes, finely chopped (not oil-packed)
• 2 tablespoons butter
• 20 sheets (9-by-14-inch) phyllo dough, thawed according to package directions

Description

Crispy Phyllo Spinach Tartlets - The Huffington Post

Kitchen Daily