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.
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.
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.
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?
Feta and Spinach Tarts
Makes 2 tarts
2 sheets puf pastry, thawed
235g frozen spinach, thawed and drained
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