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Savory Spring Phyllo Tarts

Savory Spring Phyllo Tarts Savory Spring Phyllo Tarts

With fresh seasonal vegetables and phyllo pastry, these tarts come out beautiful and delicious. We like asparagus and green onions, feel free to use any fresh green vegetables that you have on hand.













Trans-fat Free, Low Carb, Low Sodium


2 tablespoons olive oil
for brushing
1 cup asparagus
finely chopped
½ cup scallions, spring or green onions
finely chopped
cup cheddar cheese
1 teaspoon tarragon leaves
freshly chopped, or more to taste, or you can use 1/2 teaspoon dried
¼ cup milk
3 large eggs
1 tablespoon honey mustard
¼ teaspoon salt and black pepper
or to taste
4 each phyllo (filo) pastry sheets
frozen, thawed overnight in the refrigerator


Preheat oven to 350℉ (180℃) degree.

Coat a 12-cup muffin pan with cooking spray.

Toss vegetables with cheese and tarragon to combine, set aside.

Whisk milk with eggs, mustard, salt and pepper, set aside.

Lay phyllo sheets on a clean cutting-bored or a working surface.

Use a knife or a pizza wheel, cut into 8 equal squares.

Line 8 of the muffin cups with phyllo squares, putting the 4 layers in, one by one, with the corners staggered and brushing lightly with oil between layers and on the final layer.

You will need to crumple them to get them right inside the muffin tin.

prepare phyllo cups for blind baking by firmly pressing a second muffin pan over the first or lining each cup with a bit of parchment papper weighed down with raw beans or pie weights.

Bake for 11 minutes.

Divide the reserved vegetables and cheese evenly among pre-baked phyllo cups.

Pour an equal amount of egg mixture into each cup.

Bake for 18 to 20 minutes, or uuntil set.

Cool slightly and serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 16874% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 120mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 17g
Vitamin A 14% Vitamin C 7%
Calcium 13% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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