Mix all ingredients except phyllo dough and butter until blended.
Brush 1 phyllo sheet lightly with butter; cover with 4 of the remaining phyllo sheets, lightly brushing each sheet with some of the remaining butter before covering with next phyllo sheet. Cut into 6 (4-inch) squares. Press 1 phyllo stack into each of 6 muffin pan cups. Repeat with remaining phyllo sheets and butter.
Spoon spinach mixture into phyllo cups.
Bake 10 min. or until golden brown. Cool in pan 5 min. Remove to wire rack; cool slightly.
Prepare and bake tarts as directed. Cool completely. Place in single layer in freezer container; freeze up to 2 months. When ready to serve, heat oven to 350°F. Place tarts on baking sheet; cover. Bake 20 min. or until heated through. (No need to thaw first.)
How to Make Mini Tarts
Prepare recipe as directed except cut each phyllo stack into 12 (1-1/2-inch) squares. Press into 24 mini muffin pan cups; fill with spinach mixture. Bake as directed. Makes 24 mini tarts.
Substitute fresh oregano for the mint.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fiber 1g
Sugars less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.