Cheesy Spinach Tarts

½ cup crumbled feta cheese
½ cup ricotta cheese
½ cup silken soft tofu
½ cup frozen spinach, thawed, well-drained
1 egg
½ teaspoon dried basil
¼ teaspoon salt
1 sheet puff pastry

In medium bowl, combine feta cheese, ricotta cheese, tofu, spinach, egg, basil and salt; blend well.  Roll puff pastry sheet on very lightly floured board to 14×14-inch square.  Cut dough into 2 inch squares.  Carefully stretch dough slightly and press into ungreased miniature muffin cups.  Spoon ½ tablespoon spinach mixture into each cup.  Bake at 400 degrees for 10 to 13 minutes or until light brown.  Cool slightly; remove from pan.  Makes 24 tarts.