Meals and Courses

Freeform Spinach, Feta & Egg Tarts

prep 15 mins cook 20 mins
Ingredients
  • 250 g (8 oz) frozen leaf spinach, thawed
  • 125 g (4 oz) feta cheese, diced
  • 2 tablespoons mascarpone cheese
  • pinch of freshly grated nutmeg
  • 4 sheets of filo pastry, thawed if frozen
  • 50 g (2 oz) butter, melted
  • 4 eggs
  • salt and black pepper
Directions

Drain the spinach and squeeze out all the excess water, then chop finely. Put in a bowl and mix in the feta, mascarpone, nutmeg and salt and pepper to taste.

Lay the sheets of filo pastry on top of one another, brushing each with a little melted butter. Cut out four 15 cm (6 inch) rounds using a saucer as a template.

Divide the spinach mixture between the pastry rounds, spreading the filling out but leaving a 2.5 cm (1 inch) border. Gather the edges up and over the filling to form a rim. Make a shallow well in the spinach mixture.

Transfer the tarts to a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 8 minutes.

Remove from the oven and carefully crack an egg into each hollow. Return to the oven and bake for a further 8–10 minutes until the eggs are set.

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