Mini spinach and feta tarts – easy little tarts.
Mini spinach and feta tarts are perfect for a tapas spread, as a small starter or as a light lunch. The recipe makes 6 tarts about 10 cm in diameter, and for lunch I would typically serve two per person with a fresh salad.
The tarts are filled with spinach, onion and garlic, seasoned with a little nutmeg, salt and freshly ground pepper – and, of course, crumbled feta, which adds body and a lovely creamy flavour. A classic egg custard binds the filling together and makes the tarts light and airy as they bake.
The little tarts are delicious, mild in flavour and easy to make. They freeze well, so you always have a quick lunch or an easy tapas dish ready. You can also vary the filling exactly as you like – with onion, mushrooms, ham or other vegetables, for example.
I have used ready-made shortcrust pastry, which makes the recipe extra easy. If you use a round sheet of pastry, divide it into four, and the trimmings can be rolled out for the last two tins. If you use a rectangular sheet, it fits six tins perfectly.
You can of course also make your own pastry – you will find recipes on my website.
Mini spinach and feta tarts
Ingredients
- 1 roll ready-rolled shortcrust pastry
- Or this recipe – click here
- 1 small onion, finely chopped
- 2 cloves garlic, grated or crushed
- 150 g fresh spinach
- Nutmeg
- 3 eggs
- 75 ml milk or cream
- 100 g feta, crumbled
- Salt and freshly ground pepper
- Oil
Method
- Grease the tins well with oil.
- Divide the pastry into 6 equal pieces and press it into the tins. Trim away any excess pastry from the edges.If you are using ready-made pastry and it is round, divide it into 4 pieces; the trimmings you cut away when lining the tins are rolled out again and used for the last 2 tins.If you are using ready-made pastry and it is rectangular, it is enough for 6 tins.
- Prick the bases with a fork and blind bake them in a preheated conventional oven (top and bottom heat) at 180°C for about 8-10 minutes.If you like, lay a small piece of baking parchment over each pastry case and fill with dried beans or similar before blind baking – this helps the pastry keep its shape.
- Meanwhile, heat a frying pan and sweat the onion and garlic in a little oil until soft and translucent.
- Add the spinach and cook until it wilts and releases its liquid. Season with nutmeg, salt and freshly ground pepper. Set aside.
- Whisk the eggs and milk together and season with salt and freshly ground pepper.
- Divide half the feta between the pastry cases, top with the spinach and finish with the remaining feta.
- Pour the egg mixture over the filling – it should come right up to the edge of the pastry.
- Return the tarts to the oven and bake for a further 30-35 minutes or so, until golden and cooked through.
- Let them cool slightly before removing them from the tins.
- Serve with a drizzle of olive oil, freshly ground pepper and a few fresh herbs or leaves on top, if you like.
Nutrition
Premium
Hvis man fryser dem, vil de så være kedelige at spise, hvis de ikke bliver varmet op igen.. har du mon prøvet det?
Vh. Gitte
Hej Gitte
Hvis spinaten er stegt godt af, så det ikke væder efter frys – så tænker jeg ikke de bliver kedelige 🙂
Warm wishes, Dianna
Ser super lækkert ud – dem skal jeg klart prøve at lave. Bruger du nogle specielle tærteforme?
Hejsa
Hvor dejligt at høre – tusind tak:)
Nej bare helt almindelige små forme. Har både med og uden løs bund, begge dele fungerer fantastisk – bare husk at smøre formene:)
Warm wishes, Dianna
Kan man fryse dem ned?
Hej Tanja
De kan sagtens fryses:)
Warm wishes, Dianna
En rigtig lækker tærte ikke sidste gang jeg bager den.
Hej Marianne
Åhhh hvor er du sød at skrive det – tusind tak 🙂
Warm wishes, Dianna
Kan man lave den som 1 stor tærte – og hvis ja, er der så forskel på bagetid mv.?
Hej Helle
Det kan du sagtens gøre 🙂 Men så skal du i hvert fald lave dobbelt portion af fyldet – ellers er der alt for lidt
Jeg ville måske også tilsætte små tern af stegt squash eller lignende, for at tilføre en smule mere volumen. Kanten er jo noget højere på en almindelig tærte, og det vil være ærgerligt hvis der ikke er nok fyld i:)
Bageriden burde være den samme – måske en smule længere:)
Warm wishes, Dianna
1000 tak for svar 😊
Kan man f.eks lave 24 stk i forvejen og så varme dem op senere
Hej Lene
Det kan de i hvert fald ja. De kan lunes i ovnen ved 200grader i 5-8 minutter inden servering 🙂
Warm wishes, Dianna
Hej
Jeg synes at mangle ingrediensen – spinat.
Skal det være frisk, frost eller? Og hvor meget
Hejsa
Du har helt ret, beklager – det er opdateret nu.
Tak fordi du skrev det 🙂
Warm wishes, Dianna