Crab Spanikopita Tarts

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m


  • package Mini Fillo (Phyllo) Shells (15 per box)
  • 1/4 teaspoon White Pepper
  • 1 Egg, lightly beaten
  • 1/2 cup Feta Cheese, crumbled
  • 1/2 cup Ricotta Cheese
  • Juice of 1/4 Lemon
  • Zest of 1/2 Lemon
  • 1 Large Garlic Clove, minced
  • 1 tablespoon Fresh Dill, finely chopped (or 1/2 tablespoon dried dill)
  • 2 Scallions (Green Onion), thinly sliced
  • 1 package Frozen Chopped Spinach, thawed and drained, pressing out liquid
  • 1 Shallot, finely minced (about 2 tablespoons)
  • 8 oz Frozen Jumbo Lump Crab, thawed and drained
  • 1 tablespoon Olive Oil


  1. In a large bowl, combine all of the ingredients except the tart shells and the crab. Stir until fully combined.
  2. Evenly fill the tart shells with the spinach and cheese mixture. Top with pieces of jumbo lump crab.
  3. Either brush the tops with olive oil or drizzle the oil over the tops.
  4. Bake at 350⁰ for 15 minutes until lightly browned on top and heated through.

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