Serve this savory low-carb appetizer at your holiday gatherings.
In a large nonstick skillet, heat oil over medium-high heat. Add onions and salt. Cook, stirring often, until golden, about 10 minutes. Reduce heat to medium, stir in walnuts, and continue cooking until mixture is a deep golden brown, about 5 minutes more. Stir in garlic and cook 30 seconds. Stir in spinach and cook, breaking up clumps with a fork, about 5 minutes. Transfer mixture to a bowl and cool to room temperature. Stir in nutmeg, pepper, egg, and all but 3 tablespoons of cheese.
Preheat oven to 350 degrees. Coat two mini-muffin pans with cooking spray. Divide spinach mixture among the tart pans, about 1 rounded tablespoon each. Tuck in any loose bits that stick up and sprinkle tops with remaining cheese.
Bake for 10 to 12 minutes or until edges are set. Remove from pans, place on a plate, and serve warm or at room temperature.
Recipe courtesy of Gabrielle Revere.