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Mediterranean Spinach and Feta Tarts

Mediterannean Spinach and Feta Tarts need to be at the top of your baking list this summer. Enjoy on a picnic or in the garden with new potatoes and salad.
Prep Time14 mins
Cook Time16 mins
Total Time30 mins
Course: Lunch
Cuisine: Mediterranean
Keyword: 30 minutes, Cheese, easy
Servings: 6 Tarts
Calories: 300kcal
Author: Lee

Equipment

  • Large shallow Yorkshire pudding tray (10cm cups)

Ingredients

  • 200 g baby leaf spinach
  • 100 g feta cheese finely crumbled
  • 2 large free range eggs lightly beaten
  • 80 g sundired tomatoes (in oil) roughly chopped
  • 20 g red pesto
  • 40 g pine nuts
  • 2-3 sprigs fresh thyme leaves removed and (or 1/2 tsp dried thyme)finely chopped
  • zest of half a lemon
  • Pinch of pepper
  • 375 g ready rolled shortcrust pastry

Instructions

  • Pre heat the oven to 200oC / Fan 180oC / Gas 6 and take the pastry out of the fridge.
  • Heat a large frying pan over a medium-low heat. Add the pine nuts and dry fry. Toss frequently for 1-2 minutes until golden then set to one side.
  • Put the pan back on the heat and add half the spinach. Dry fry for a couple of minutes and toss frequently until the spinach has wilted. Tip the spinach into a colander place over/in the sink. Repeat with the remaining spinach and allow to cool. 
  • Unroll the pastry and use a 10 cm pastry cutter to cut out 6 circles. Gently press the pastry circles into the Yorkshire pudding cups and put the trays in the fridge.
  • Once the spinach has cooled, squeeze out the excess water and roughly chop. You should go from a large bowl of spinach to a large handful. This step is important to avoid a soggy bottom! 
  • Pop the spinach, feta, sun dried tomatoes, pesto, eggs, thyme, zest, pepper and 30g of the pine nuts into a bowl. Mix well with a fork to break up the spinach and evenly distribute the feta. 
  • Remove the Yorkshire pudding tray from the fridge and evenly distribute the mixture between the 6 pastry lined cups. Place on a baking tray and bake for 16-18 minutes, until the golden and the pastry is cooked.
  • Scatter with remaining pine nuts and serve with new potatoes and salad. 
  • Allow any remaining tarts to cool completely before storing in an airtight container in the fridge. These will keep for a couple of days in the fridge. 

Notes

Tips
Made my Spinach and Feta Tarts? Don't forget to tag me on Instagram @TheDelectableGarden
Use a small Yorkshire pudding tray to make bite sized tartlets.
Play around with flavours, you could try adding olives. 
Calories are for guidance only and are based on ingredients I used.