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Spinach and feta tartlets

A recipe for easy and delicious spinach and feta tartlets with puff pastry.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 18 small tartlets or 8 larger ones
Course: Appetizer
Cuisine: French , Vegetarian

Ingredients

  • 2 x 250g sheets of puff pastry
  • 400 g baby spinach leaves
  • 1 garlic clove crushed
  • 1/4 cup + 1 T 75ml creme fraiche
  • 1/4 cup Parmesan Cheese grated
  • 50 - 60 g feta
  • 1 egg lightly beaten with 1T milk to brush the rims optional

Instructions

    Cup of Yum
  1. Preheat the oven to 180 C / 350 F.
  2. Blanch the spinach in a pot of boiling water for 1 1/2 - 2 minutes, drain and refresh under a cold tap. Squeeze out all the liquid thoroughly.
  3. Roughly chop the spinach and mix in the garlic, Parmesan and creme fraiche, and season with salt and pepper (don't add too much salt as the feta is quite salty)
  4. Place your puff pastry sheets on a floured surface and cut out the circles to desired size (I used a 6 1/2 cm cookie cutter) You could also cut the pastry into 4 / 8 x squares. This way you better optimise the pastry sheet with no wastage through offcuts. This recipe makes 18 tartlets that are 6cm in diameter.
  5. Score the inside of the pastry with a small cookie cutter or a knife, but don’t cut all the way through, to make a small rim.
  6. Brush the rim of each case lightly with milk, or an egg and milk mix (I find the egg just makes it a little darker but isn't entirely necessary), and bake in a oven that has been preheated to 180C for 10 - 15 minutes (until golden brown)
  7. Remove from the oven and press down on the inner circle piece so that it drops in, it should come away where you have scored it, and fill each pastry case with 1 teaspoon of the creamy spinach mix.
  8. Top with a piece of feta which you have cut or crumbled and return to the oven to bake for a further 15 - 20 minutes.

Notes

  • These tartlets can be served warm or at room temperature They are great at a picnic.