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Monday, 14 May 2012

Sluttishly Vegetarian: Spinach and Feta Tartlets

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
Make it!
  1. Preheat the oven to 200C/400F/gas mark 6.
  2. Fry the spinach in a little oil or butter until wilted. Squeeze out the excess water and set aside. 
  3. Chop the white bits of the spring onions and mix with the spinach, dill and feta.
  4. 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.
  5. 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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