Spinach Tarts

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• Step 1

  Pre-heat oven to 160°C/140°C Fan

• Step 2

  Roll out the puff pastry

• Step 3

  Using shape cutters, (7.5cm) cut 12 circles to fit a 12 hole Yorkshire pudding tray. This will be the pastry case. Using a smaller shape cutter (5cm), cut another 12 shapes for the top of the tarts.

• Step 4

  Lightly grease the 12 hole tray. Place the 12 large circular pastry cases into the 12 holes and bake blind for 5 to 10 minutes so the pastry bottom firms up.

• Step 5

  In a pan, add 2 tablespoons of water and add in all the spinach and cook until spinach has wilted.

• Step 6

  Drain spinach and squeeze excess water out. Add crumbled feta cheese and grated cheese to the spinach and mix in the beaten egg and milk. Season to taste.

• Step 7

  Add a large spoonful of spinach mixture to each case, then add it’s pastry lid. I had some extra pastry left over so I cut some little leaves to decorate.

• Step 8

  Brush the tarts with a little egg or milk and place in oven for 15 to 20 mins until they are golden brown. You may need a bit longer depending on your oven.

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