Continuing my mission to introduce more vegetables to my diet, this week: spinach. It's in season, so should be easy to track down and pretty cheap - I got an enormous bag for a quid. Remember that it shrinks dramatically when cooked, so don't panic if it looks like you'll be chewing through mounds of green stuff when you measure it out.Featuring the flavours of a Greek spanakopita but without the need to faff around with crumbly filo, these puff pastry tartlets makes a delicious, simple dinner for a spring evening. Spring's due to make an appearance any day so get these ingredients on stand-by.
Spinach Tartlets (makes 2)
You will need:
- Half a sheet of puff pastry
- 100g spinach
- 4 spring onions
- 1/2 tsp dried dill
- 50g feta cheese
- Milk, to glaze
- Cherry tomatoes, halved (optional)
- Small handful parsley, chopped
- Preheat the oven to 200C/400F/gas mark 6.
- Fry the spinach in a little oil or butter until wilted. Squeeze out the excess water and set aside.
- Chop the white bits of the spring onions and mix with the spinach, dill and feta.
- Roll out the puff pastry to 3-4mm thick and divide in two. Score a border 1.5cm around the edges, being careful not to cut all the way through. Brush the edge with milk.
- Arrange the spinach and feta mixture on top of the puff pastry, leaving the border clear, and pop the halved tomatoes and parsley on top. Sprinkle some pepper and a little salt on top, then cook for 25-30 minutes until puffed and golden.
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