Coat mini muffin cups with no-stick cooking spray; set aside.
In medium bowl, combine ricotta cheese and eggs; stir to combine. Add spinach, cheddar cheese, Bisquick, sour cream, melted butter, and spices. Stir to combine.
Using small cookie scoop, divide spinach mixture evenly among prepared muffin cups.
Bake at 375 for 16-18 minutes or until golden brown. Cool in pans for 5 to 10 minutes. Loosen edges of tartlets from pan and carefully remove; cook completely on wire rack. Store in refrigerator. Warm in 350 degree oven for 7 to 10 minutes before serving.