Spinach and filo tarts recipe

  • Serves 6
  • 25 mins to prepare and 15 mins to cook
  • 243 calories / serving
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Spinach and Filo Tarts HERO

Heat oven to Gas Mark 5, 190°C, 375°F. Use a non-stick muffin pan and lightly brush all the cases with a little butter.

Cut the pastry into 18 squares all larger than the pan cases. Lightly brush the pastry on each side with the butter and line the cases, allowing irregular and frilly edges.

Chop the spinach well and mix with the eggs, Parmesan, mustard and crème fraîche.

Mix until smooth, divide between the prepared filo pastry cases and bake in the oven for 12 minutes, until golden and the filling just set.

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  • Ingredients

  • 20g (¾oz) butter, melted
  • 1 pack filo pastry
  • 200g (7oz) spinach, blanched, drained and cooled
  • 2 medium eggs, beaten
  • 50g (2oz) Parmesan, grated
  • 1tsp hot, strong classic English mustard
  • 2tbsp half-fat crème fraîche
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  • Energy 1019kj 243kcal 12%
  • Fat 9.6g 14%
  • Saturates 4.4g 22%
  • Sugars 1.7g 2%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 28.5g Protein 10.3g Fibre 2.1g

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