feta & spinach tarts

Easy and tasty spinach & feta tarts, perfect for breakfast, lunch, dinner or for the 3pm munchies! Loaded with spinach, feta and eggs, these tarts are super easy to make and are healthy too.

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For those of you who have been following my blog for a while, you will most likely know that I have this great love for all things spinach and feta. Like the mini savoury pancakes I made. Or the two types of muffins I made here and here.

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Well, here’s another feta and spinach recipe to add to the growing list. This tart is one that is often eaten and enjoyed in this household (read: eaten and enjoyed by me). I may or may not have eaten a whole tart in its entirety in one sitting once.
I love it when it is hot and the pastry is crisp and flaky; I like it when it is cold and dipped in sweet chilli sauce; and I even like it reheated in the microwave, also with sweet chilli sauce. The pastry becomes chewy yet still tastes just amazing.

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The addition of lemon in this tart gives it an extra zing! and I find its taste quite refreshing, especially when the tart is eaten cold. Parmesan cheese also adds a sharpness to the tart’s flavour. You could add mozerella cheese too, if you’d wish. It won’t add much taste but you’ll be left with an overly stringy/cheesy tart. And really, what’s there not to love about melted, stringy cheese?

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Feta and Spinach Tarts
Makes 2 tarts

2 sheets puf pastry, thawed
235g frozen spinach, thawed and drained
1 onion
1 garlic clove
180g feta, crumbled
4 eggs, lightly beaten (reserve 1 tbsp to brush tarts with afterwards)
Rind of 2 lemons
Juice of 1 lemon
Salt and pepper, to taste

Stop by my blog to see the full directions on how to make these scrummy tarts.

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