Instructions: Preheat oven to 400 degrees. Lightly oil 24 muffin cups, each 13/4 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-degree oven until hot, about 10 minutes.

Note: Manchego is a mild, hard Spanish cheese.

Note: To toast pine nuts, place in a small dry skillet over medium heat until golden, stirring often.

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