Ingredients:
3/4 cup crumbled goat cheese (or feta or ricotta)
60 grams frozen spinach, defrosted and liquid squeezed out
1 tbsp fresh basil, chopped
3 tbsp each chopped kalamata olives and sundried tomatoes
15 mini tart shells
1 egg, beaten
Directions:
Preheat oven to 375°F.
Mix together cheese, spinach, basil, olives and sundried tomatoes.
Remove tart shells from foil.
Place ~2 tsp of cheese mixture into each tart shell and fold to form hamentaschen, closing tightly.
Brush with egg.
Bake for about 15 minutes.
Hamentaschen are pictured here with @tuscaninifoods balsamic glaze but are delicious plain as well
Erin Eats 