Mini spinach and feta tarts

Recipe for easy mini tarts with spinach and feta.

You will need 6 tart tins about 10 cm in diameter.

Course Bread, Lunch, Starter

Cuisine African, Danish

Nøgleord Mini tart, Small tarts, Tart

Total Time 50

Servings tarts

Calories 300kcal

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.