from Chow Bella
4 large dried morel mushrooms
hot water
2 tsp butter
1 small shallot, minced
5 oz frozen, thawed spinach, squeezed of all residual moisture and then chopped
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 tsp dried marjoram
2 tbsp toasted pine nuts
1 egg, lightly beaten
2 1.9-oz boxes frozen phyllo shells (30 shells total)
1. Preheat oven to 350 degrees F.
2. Pour enough hot water of the mushrooms to cover them completely. Allow them to sit until they are softened, about 20 min. Remove the mushrooms from the liquid; the liquid can be saved for stock or discarded. Pat the mushrooms on a clean cloth to remove all excess moisture. Coarsely chop the mushrooms and set aside.
3. Heat butter in a medium skillet over medium heat until melted, then add the shallot and cook until transparent. Add the mushroom, saute about 2 min, then add the chopped spinach and blend all the ingredients together. Remove from the skillet and set aside to cool slightly.
4. While the mushroom mixture cools, add the ricotta to a medium bowl and fold the Parmesan, marjoram, pine nuts, nutmeg, and cooled mushroom mixture. Season well with salt and pepper. You can taste the mixture at this point to see if it is adequately seasoned, then fold in the egg.
5. Place the filling in a pastry bag or plastic bag with the corner cut off.
6. Lay all the shells out on a baking tray lined with aluminum foil for easy cleanup. Pipe the filling among the phyllo shells, smoothing the tops off with the back of a spoon if necessary. Bake the mini pies for 10-15 more minutes rotating the tray once for even baking. The tarts are finished when the filling becomes solid.