Crispy Phyllo Spinach Tartlets

First attempt at crispy phyllo spinach tartlets turned out to be "a learning experience" that turned out well enough in the end. I have not worked with phyllo much in the past and didn't realize that it required thawing which takes many hours to do right. I tried to accelerate the process in a 200 degree oven, but I think this resulted in drying out the dough and creating a lot of tearing.

The filling was tasty. I am tempted to try some dried cranberries in place of the sun dried tomatoes next time. I didn't have a good tartlet pan so I used some Corelle bowls. This made four large tartlets, which seemed like two servings worth. Next time I would use the small bowls.

The leftovers were ok, but these were much better fresh.