Ingredients

6 slices firm white bread
10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup heavy cream
3/4 cup cheese, either a crumbled blue cheese such as Cabrales, grated Manchego or mild Cheddar cheese, to taste (see note)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 tablespoons pine nuts, toasted (see note)

Directions

Preheat oven to 400 F. Lightly oil 24 muffin cups, each 1 3/4 inches wide. With a 1 1/2-inch cookie cutter, cut 4 rounds from each slice of bread. Place the 24 rounds on a cookie sheet; bake until just pale gold, turning once, about 5 minutes. Gently press toasted rounds into the bottom of muffin cups; set aside.

In a medium bowl combine spinach, cream, cheese, salt, pepper and nutmeg until blended. Spoon mixture into bread cups and sprinkle with pine nuts. Bake until filling is set, about 15 minutes. Remove to a wire rack to cool slightly. Serve warm. The baked tartlets may be frozen in a tightly covered container; to reheat, place frozen tartlets on a pan in a 400 F oven until hot, about 10 minutes. Makes 2 dozen tartlets.

Note: Cabrales is a strong blue Spanish cheese; Manchego is a mild, hard Spanish cheese. To toast pine nuts, place in a small dry skillet over medium heat until golden, stirring often.