spinach and feta tartlets

by Sam on December 5, 2013

spinach and feta tartlets

spinach and feta tartlets

spinach and feta tartlets

These little tartlets are so ridiculously easy to knock up you will want to make them right through the festive season. My spinach filling is inspired by a recipe in Polpo – my latest cookbook addiction, for their spinach and egg pizette. Its one of the delectable dishes I ate at the restaurant on my trip to London recently. With only 3 ingredients its creamy, garlicky heaven.

I love to use the All Butter Puff Pastry available exclusively to Woolworths, and I like to pre-bake the pastry cases first so as to get them all crispy and golden. I then fill them with the creamy spinach filling and top with the feta and bake again. Puff pastry tartlets are super easy to do and you can check out my red wine, caramelised onion and goats cheese tartlets recipe where I employed a similar method. I just made the tartlets a little bigger. You can make your tarts as big or as small as you like. These smaller ones are great to serve with drinks, and there will be a lot of drinks going around over the  next month or so. 

spinach and feta tartlets

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 18 small tartlets or 8 larger ones

spinach and feta tartlets

Ingredients

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

Instructions

  1. Pre heat 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.
http://drizzleanddip.com/2013/12/05/spinach-and-feta-tartlets

spinach and feta tartlets

spinach and feta tartlets

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{ 16 comments… read them below or add one }

Phillipa December 5, 2013 at 10:51 am

Oooh yum! These look divine

Jeanne @ Cooksister December 5, 2013 at 4:18 pm

There can be few flavour combinations I love as much as spinach and feta… LOVE these little gems!

Carolie December 5, 2013 at 7:28 pm

Such a wonderful change from the white sauce kind! WIll have to try when I get back to my home for I (and I mean I with mt own hands and garden gloves!) have planted so much spinach and lots of vegetables which should be ready to harvest when we get back from a holiday in South Island. What is on your Christmas menu Sam?

Carolie x

Lia December 5, 2013 at 10:48 pm

Simples but gorgeous and delicious!
Beijinhos,
Lia.

Laura (Tutti Dolci) December 6, 2013 at 3:28 am

If these tartlets were in front of me, I’d inhale them!

Monica December 6, 2013 at 4:42 pm

This is a winner in my book and will have to try for the holidays.

Sam December 6, 2013 at 5:21 pm

Enjoy MOnica – so simple and tasty. I cant wait to make a pizza with it (with an egg)

Hari Chandana December 7, 2013 at 5:44 am

Looks so gorgeous.. awesome photography!!

Sam December 7, 2013 at 11:08 am

Thanks Hari :-)

Liz December 8, 2013 at 7:55 am

Awesome Sami, love! Xxxxx
Also LOVE THE NEW Facebook page, you are amazing!

Katie (The Muffin Myth) December 10, 2013 at 9:37 am

What a great idea for parties! I’m planning a cocktail party in the next month and I think I’ll be putting these on the menu. They look easy and delicious, and I bet you could make them in advance and pop them in the freezer. Thanks for the recipe!

Sam December 10, 2013 at 1:47 pm

Hi Katie, Im not too sure how baked puff pastry freezes. Always best to be eaten straight out the oven.

Kevin December 20, 2013 at 2:54 pm

Am I being a bit daft and missing something? :)

I can’t see where the Parmesan and feta are added in the method! I notice the feta is crumbled on at the end but expected it to be in the mix.

I’m actually making here now so going bung the cheeses in with the creme fraiche at stage 3. Hopefully that’ll be ok! ;)

Sam December 20, 2013 at 5:15 pm

Hi Kevin, Oops, sorry I left out the part to add the parmesan with the creme fraiche. The feta goes on the top (that instruction was there :-) Im sure it will work out fine either way.

best
sam

Vinny March 7, 2014 at 12:10 pm

Ive done these in a larger scale, making 8 all together and they turnes out great

Sam March 8, 2014 at 10:18 am

Thats great Vinny, thanks for he comment

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