Taste of the Season: It’s Not Too Late for Spinach

Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of seven cookbooks, most recently,”Flavors of Ireland.”

While prime spinach season might be winding down, it’s never too late to have another recipe that features it. Combined with blue cheese and smoked salmon, these tartlets are terrific little appetizers to serve year-round. Frozen filo dough shells make for easy preparation.

Spinach, Blue Cheese, and Smoked Salmon Tartlets

Makes 30 tartlets

• 2 packages frozen mini filo dough shells, such as Athens brand
• 2 cups packed fresh spinach leaves
• 1/2 cup half and half
• 2 large eggs
• Freshly ground pepper to taste
• 2 oz. (about ½ cup) crumbled blue cheese
• 2 oz. smoked Irish salmon, finely chopped

1. Preheat the oven to 350°F. Remove the frozen tart shells from the package, place on a baking sheet, and let sit at room temperature for 10 minutes.

2. In a small saucepan, cook the spinach in salted boiling water for 2-3 minutes, or until wilted. Drain, refresh in cold water, and squeeze dry. Chop coarsely.

3. In a large bowl, whisk together the half and half, eggs, and pepper. Stir in the spinach, blue cheese, and smoked salmon. Spoon 1 teaspoon of the mixture into each shell and bake for 15-20 minutes, or until set.