Spinach and Goat Cheese Tartlets

Here is a savory amuse bouche! Perfect for your next soiree, Judi Byrne! Editor's note: Again, for any new readers, when a word is followed by an asterisk*, it denotes changes or suggestions I have made.
(makes 24 tartlets)

4 T. unsalted Kerrygold* butter
3 sheets frozen phyllo dough, thawed
2 T grated Parmesan cheese
Veggie oil, for brushing
1 large shallot, minced
1 clove garlic, minced
1 t. all-purpose flour
1/4 cup whole* milk
Pinch of freshly grated nutmeg
1/2 t. kosher salt and freshly ground pepper
3&1/2 oz. mild goat cheese, softened
2 t. finely grated lemon zest
1 T. white wine vinegar
2 large eggs, separated
1 10 oz. box frozen chopped spinach, thawed and squeezed dry in a clean kitchen towel*
Chopped chives, for garnish

Preheat the oven to 350. Melt 1 T. butter. Place 1 phyllo sheet on a clean surface (cover other sheets with a damp towel), brush with melted butter, and sprinkle with 1 t. Parmesan. Cover with another phyllo sheet, brush with more butter, and sprinkle with another t. Parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3" each. Brush a 24 cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 min. Meanwhile, heat the remaining 3 T. butter in a saucepan over med. heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 min. Add the nutmeg, salt, and pepper, to taste. Stir in the goat cheese, lemon zest, and vinegar until the cheese melts. Mix in the egg yolks, then the spinach. Beat the egg whites to stiff peaks and gently* fold into spinach filling. Spoon about 1 T. filling into each phyllo cup and top with remaining Parmesan. Bake until filling is set, 15 min. Cool slightly in pan; remove and serve warm or at room temp. Top each with chopped chives.

"Do everything with a good heart and expect nothing in return, and you will never be disappointed".

Have FUN today!!

Love,

Machete Milletti