Spinach, feta and pine nut tarts and tartlets
You can serve both the tart and tartlets either hot or cold. If serving cold, wait until completely cool before storing in an air tight container, otherwise the pastry will lose it’s crunch.
- Prep Time: 25 minutes
- Cook Time: Tart - 40 minutes, Tartletts - 25 minutes
- Total Time: -27305886.85 minute
- Yield: 4
- 1 clove of garlic
- 1/2 tbsp oil
- 135 g / 5 oz frozen spinach thawed or 175 g / 6 oz fresh spinach cooked until wilted spinach
- 25 g / 1 oz fresh dill
- 100 g / 3 ½ oz feta cheese
- ¼ tsp nutmeg
- black pepper
- 3 large eggs
- 100 ml / 3 ½ fl oz milk
- ¼ tsp salt
- 4 sheets of filo pastry each measuring 26 cm x 29 cm
- 50g / 2 oz butter
- 25 g / 1 oz toasted pine nuts
Tartlet tin size – I use a muffin tin, 3 cm / 1 ¼” deep x 7 cm / 2 ¾” wide at the widest point.
Tart tin size – 12 cm / 4 ¾” wide x 35 cm / 13 ¾” long, or you could use a 23 cm / 9” wide round tin.
- Preheat the oven to 180 C / 160 C fan / 320 F and Gas Mark 3.
- Finely chop the onion and garlic.
- Heat the oil in a frying pan and then over a medium heat, fry the onion and garlic until the onion is soft and translucent.
- Roughly chop the spinach. Remove the large stalks from the dill and finely chop the remaining small stalks and leaves. Add the spinach and dill to the onion, stir to combine and cook for two minutes.
- Chop up the feta into small and slightly larger chunks. Add this to the pan. The small chucks will melt while the larger ones will stay intact.
- Grate in the nutmeg and add black pepper to taste and remove from the heat. You can add salt, but with the feta I don’t think it needs it. There is salt in the egg custard.
- Measure out the milk in a measuring jug and then add the eggs, and salt. Whisk the eggs well with a fork to combine.
- Unroll the pastry and melt the butter.
Using a pastry brush paint each sheet of pastry with the melted butter. Then position the first two sheets to line the edges and base of the tin, they will overlap. Then repeat until all the pastry is used.
Cut four 12 cm x 12 cm squares of pastry from each large sheet. Using a pastry brush, paint two of the small squares with melted butter, then put one on top of the other at 45 degrees so they create a star. Use the brush to carefully push the pastry into the tin. Repeat until your have eight tartlet cases.
- Put the spinach mixture into the pastry case/s.
- Pour the egg mixture over the spinach. You may want to open the oven and put the tart/tartlets on the oven shelf before pouring the egg mixture over.
- Scatter with the pine nuts and either close the oven door or put it in the oven.
- The tart will take 30 – 40 mins, the tartlets will take 20 – 25 mins. Remove from the oven when light brown in places on the top and enjoy.
Total carbohydrate per 2 tartlets – 13g
Total carbohydrate per ¼ of tart – 14g