Easy spinach and feta tartlets with puff pastry

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spinach and feta tartlets

These spinach and feta tartlets with puff pastry are so ridiculously easy to knock up that you will want to make them whenever you have a party. My spinach filling is inspired by a recipe in Polpo – my latest cookbook addiction, for their spinach and egg pizzette. It’s one of the delectable dishes I ate at the restaurant on my trip to London recently. With only 3 ingredients it’s creamy, garlicky heaven.

spinach and feta tartlets

spinach and feta tartlets

spinach and feta tartlets

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 them 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 goat’s 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

A recipe for easy and delicious spinach and feta tartlets with puff pastry.
Print Recipe
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes

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

  • Preheat the oven to 180 C / 350 F.
  • 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.
  • 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)
  • 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.
  • 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.
  • 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)
  • 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.
  • 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.
Servings: 18 small tartlets or 8 larger ones
Author: Sam Linsell

 

 

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17 Comments

  1. Oooh yum! These look divine

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

  3. 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

  4. Simples but gorgeous and delicious!
    Beijinhos,
    Lia.

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

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

  7. Thanks Hari πŸ™‚

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

  9. 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!

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

  11. Am I being a bit daft and missing something? πŸ™‚

    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! πŸ˜‰

  12. 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 πŸ™‚ Im sure it will work out fine either way.

    best
    sam

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

  14. Thats great Vinny, thanks for he comment

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