Spinach Panela Tartlets

Published on October 10, 2018 | In American, French | By tatyanaseverydayfood |

- Prep Time
- 20 Minutes
- Cook Time
- 26 Minutes
- Difficulty Level

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Buttery, cheesy and delicious – these Spinach Panela Tartlets have it all! I’m partnering with Cacique® to bring you one of my favorite appetizer recipes. These tartlets are filled with an incredible spinach, onion and cheese filling. Every bite is packed with amazing cheese flavor, all thanks to the Cacique® Panela and Cotija cheeses! You’ll fall in love with the flavor from the very first bite! Whenever I make these for a dinner party, they’re always the first to go!

Watch my video recipe for step-by-step instructions!

These cheese tartlets are so easy and fun to make! Need a last-minute appetizer recipe? This recipe will save your dinner party! I recommend using store-bought, premade pie crusts to save time. Just roll the dough out slightly and decide on the tartlet size – you can use a mini or regular cupcake pan. Use a circle cookie cutter, then drop the dough into the pan. I use the bottom of a shot glass to firmly press the crust in place! I love the buttery and flaky crust with the cheesy filling.

Want to make your own pie crust for this recipe? Check out my in-depth video tutorial for ‘How to Make a Pie Crust’!

All About the Cheese!

This recipe is about 80% cheese, so going with the right kind makes all the difference! I love using a combination of Cacique® Panela and Cotija. The Panela cheese is similar to paneer and halloumi but less salty. It’s mild and creamy, and a crumbly, curd-style basket cheese. To complement the more mild Panela, I add Cotija. This robust, salty and crumbly cheese is similar to Parmesan and dry feta, and packed with incredible flavor!

The cheese inside of these tartlets will get extremely hot when baked. Allow the tartlets to cool down for at least 15 minutes before serving.

This recipe is sponsored by Cacique®. Cacique® Inc. is the market leader and #1 selling brand of Hispanic cheeses, cremas and chorizos in the US. Celebrating 45 years, Cacique® takes great pride in the authenticity, quality and taste of each of its products. Check out the Cacique® recipe webpage for more incredible recipes: https://www.caciqueinc.com/recipes/

Enjoyed this recipe? Save and share it to Pinterest!

Want more Cacique recipes? Try my ‘Smoky Bacon & Cheese Quiche’ next!

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Ingredients

2 premade pie crusts
2 tbsp butter
1 medium onion, diced
1 garlic clove, minced
1 tsp salt
8 cups spinach
1 package Cacique® Panela cheese
1 package Cacique® Cotija cheese
1 large egg

Instructions

Preheat the oven to 375F. Prepare either a 24-count mini or a 12-count regular cupcake pan.
Prepare the tart shells: unroll the premade pie crust out over your work surface. Use a rolling pin to roll the dough out slightly thinner. To cut the crust, use a cookie cutter that is slightly larger than the cups in your cupcake pan. Collect the scraps to reuse once. Drop the dough into the pan and press into place using the bottom of a shot glass.
Next, prepare the filling. Preheat a large sauté pan over medium heat and add the butter. Once the butter is melted, add the diced onion and minced garlic. Sauté the mixture over medium heat for 4 to 5 minutes, until the onion is translucent but not browned.
Season the mixture with salt, then add the spinach. Cover the pan with a lid to wilt the spinach faster. Once the spinach is wilted down, continue cooking it for a few more minutes, allowing the water to evaporate. Remove the mixture from heat and allow it to cool slightly.
Meanwhile, prepare the cheese. For the Panela cheese, use 2 forks to break the block into fine crumbs. The Cotija cheese is very crumbly and will crumble easily.
Combine the cheeses, spinach and onion mixture, and the egg in a large mixing bowl. Using a spatula, combine everything thoroughly. Use a spoon to fill each tart shell to the top, but do not pack the filling down.
Bake the tartlets at 375F. For larger tartlets, bake for 26 to 28 minutes; the smaller tartlets, bake for 20 to 22 minutes. Bake until the crust is golden brown. Allow the tartlets to cool in the pan for 5 minutes, then use a spoon to take them out onto a cooling rack to cool further.

Course : Appetizers
Recipe Type : Pastries, Snacks and Small Bites, Video

7 Responses to Spinach Panela Tartlets

Sam October 31, 2018 at 12:58 am #

OMG this looks so good! its like spanakopita in tartlet form. I have a huge bag of spinach in the fridge right now and this recipe is sooo perfect for it. Thank you

Reply
- tatyanaseverydayfood October 31, 2018 at 3:23 pm #
  
  You’re going to love this recipe!! 🙂 It’s like spanakopita in mini tart form!
  
  Reply
Mary November 6, 2018 at 12:37 pm #

What brand of pie crust do you use for this recipe? 🙂

Reply
- tatyanaseverydayfood November 8, 2018 at 9:57 am #
  
  Pillsbury makes a great pre-made crust! It’s sold right next to croissant and biscuit dough 🙂
  
  Reply
  - Mary November 9, 2018 at 3:06 pm #
    
    They turned out delicious!! Thank you!!
    
    Reply
Sarah August 30, 2019 at 7:33 pm #

Can you make these ahead of time? If so, how would you store/reheat them?

Reply
- tatyanaseverydayfood September 1, 2019 at 11:03 am #
  
  Absolutely! I would bake them off, cool them down completely and store on a tray in the refrigerator. Then reheat at 350 for 10 to 12 minutes. Enjoy!
  
  Reply