1 (15-oz.) package Pillsbury refrigerated pie crusts

1 teaspoon olive oil or oil

4 cups packed chopped fresh spinach

4 oz. (1 cup) crumbled feta cheese

½ cup ricotta cheese

½ cup dried dill weed

⅛ teaspoon salt

⅛ teaspoon nutmeg

Dash pepper

1 egg

2 teaspoons flour

1 tablespoon diced pimiento or red bell pepper, if desired

Allow both crust pouches to stand at room temperature for 15 to 20 minutes.  Meanwhile, heat oil over medium heat in medium skillet.  Add spinach; cook and stir 2 to 3 minutes or until wilted and tender.  In medium bowl combine feta cheese, ricotta cheese, dill, salt, nutmeg, pepper and egg; mix well.  Stir in spinach until well mixed.  Heat oven to 400°.  Unfold 1 pie crust; peel off top plastic sheet.  Press out fold lines; sprinkle 1 teaspoon of the flour over crust.  Place crust, floured side down, on cutting board or pastry cloth; peel off remaining plastic sheet.  Using 2 ½ -inch round cookie cutter, cut 12 circles.  Repeat with remaining pie crust and flour.  If desired, reserve scraps for garnish.  Press circles in bottom and up sides of 24 ungreased miniature muffin cups.  Spoon 1 rounded tablespoonful spinach mixture into each cup.  Bake at 400° for 13 to 18 minutes or until filling is set and edges are light golden brown.  Cool 5 minutes; remove from pans.  If desired, cut small holly leaf and star shapes from dough scraps.  Bake on ungreased cookie sheet at 400° for 6 to 9 minutes or until golden brown.  Place baked shape and bit of pimiento on each baked tartlet.