Spinach and filo tarts

Spinach and filo tarts recipe

8 ratings

See method

  • Serves 6
  • 25 mins to prepare and 15 mins to cook
  • 243 calories / serving

Ingredients

  • 20g (¾oz) butter, melted
  • 1 pack filo pastry
  • 200g spinach, blanched, drained and cooled
  • 2 medium eggs, beaten
  • 50g Parmesan, grated
  • 1tsp hot, strong classic English mustard
  • 2tbsp half-fat crème fraîche

Each serving contains

  • Energy

    1020kj
    243kcal
    12%
  • Fat

    10g 14%
  • Saturates

    4g 22%
  • Sugars

    2g 2%
  • Salt

    0.6g 10%

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

Method

  1. 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.
  2. 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.
  3. Chop the spinach well and mix with the eggs, Parmesan, mustard and crème fraîche.
  4. 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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