Mini Spinach & Cheese Tarts (video)

Cheesy Spinach Tarts with panela cheese

Buttery, cheesy and delicious – these mini spinach and cheese tarts 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 mini cheese tarts for a dinner party, they’re always the first to go!

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Ingredients for Mini Cheese Tarts

Here are the main ingredients you’ll need for making these easy, cheesy spinach tarts:

  • Premade Pie Crust: use store-bought, premade pie crusts makes this recipe super easy. If you want use homemade pie crusts, I have that recipe below.
  • Panela & Cotija Cheese: see more about these cheeses next! You can also use a combination of ricotta cheese and parmesan cheese.
  • Spinach: wilted spinach is a great addition to the cheese filling.
  • Onion & Garlic: for making the cheese filling. These add lots of flavor.
  • Egg: the egg helps bind the cheese filling, bringing everything together.
  • Marinated Artichoke Hearts (optional): this ingredient isn’t in my original recipe but I love to add chopped artichoke to the filling for even more flavor. Use about 1/3 cup chopped artichoke.

What Type of Cheese to Use

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!

Spinach Cheese Tartlets

How to Make Mini Spinach & Cheese Tarts

Here’s how to put together these easy cheese tarts!

  1. Preheat the oven to 375F. Prepare either a 24-count mini or a 12-count regular cupcake pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Cheese Spinach Tartlets

Homemade Butter Pie Crust

These easiest way to make these mini cheese tarts is with premade pie crusts, but sometimes homemade is the best! Want to make your own pie crust for this recipe? Check out my in-depth video tutorial for ‘How to Make a Pie Crust’! This all-butter pie crust is extra flaky and super easy to make!

pie crust dough with flour and butter

Make Ahead Instructions

Want to make these mini spinach and cheese tarts ahead of time? It’s super easy to do! You can either freeze these, or simply refrigerate them overnight. For freezing, prepare the cheese tarts, then place the entire pan into the freezer to set overnight. When you’re ready to enjoy them, bake them for about 25 minutes, until the centers are hot.

More Recipes!

Enjoyed this delicious recipe? Check out some of my other recipes you’re sure to enjoy!

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Spinach Panela Tartlets video recipe

Sponsored by Cacique®

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/

Mini Spinach & Cheese Tarts (video)

20 mins prep + 26 mins cook
24 servings
Easy and delicious cheesy spinach tarts with panela and cotija cheese! Perfect for entertaining!

Ingredients 

  • 2 premade pie crusts
  • 2 tbsp butter
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 1 tsp salt
  • 8 cups spinach
  • 10 oz package Cacique® Panela cheese
  • 10 oz 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.

Nutrition

Calories: 143kcal | Carbohydrates: 9g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 438mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1078IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 1mg