Spinach & Cheese Puff Tarts
Spinach & Cheese Puff Tarts are perfect for getting the kids involved in the kitchen – and they'll also love eating them! This easy puff pastry recipe is out of the oven and in mouths in no time.
Recipe Tip Frozen spinach works well if you don't have fresh. Follow the instructions on the packet to cook.
Ingredients
- 120 grams spinach
- 1/2 cup basil leaves, shredded
- 3/4 cup cheddar cheese, grated
- 50 grams feta, crumbled
- 1 pinch nutmeg
- 2 sheets puff pastry
- 12 cherry tomatoes
- 2 teaspoons lemon zest
- 1 small egg
- 1 pinch salt and pepper
- 120 grams spinach
- 1/2 cup basil leaves, shredded
- 3/4 cup cheddar cheese, grated
- 50 grams feta, crumbled
- 1 pinch nutmeg
- 2 sheets puff pastry
- 12 cherry tomatoes
- 2 teaspoons lemon zest
- 1 small egg
- 1 pinch salt and pepper
- Step 1 of 6Preheat an oven to 200˚C (180°C fan forced).
- Step 2 of 6Place the spinach into a microwave safe bowl. Cook for 1 minute to wilt. Remove, and when cool enough to handle, chop into pieces.
- Step 3 of 6Add the 3/4 of the basil, Parmesan, feta, lemon zest, egg, nutmeg, and salt and pepper, combining well.
- Step 4 of 6Lie the pastry onto a lightly-floured bench. Cut 12 x 8cm circles from the pastry sheets and place onto a baking tray.
- Step 5 of 6Place tablespoons of mixture into the middle of the pastry circles, leaving a 1cm border. Place a tomato into the centre of each. Bake for 20 minutes until puffed and golden.
- Step 6 of 6Serve warm with a sprinkle of basil leaves.
Method
- Step 1 of 6Preheat an oven to 200˚C (180°C fan forced).
- Step 2 of 6Place the spinach into a microwave safe bowl. Cook for 1 minute to wilt. Remove, and when cool enough to handle, chop into pieces.
- Step 3 of 6Add the 3/4 of the basil, Parmesan, feta, lemon zest, egg, nutmeg, and salt and pepper, combining well.
- Step 4 of 6Lie the pastry onto a lightly-floured bench. Cut 12 x 8cm circles from the pastry sheets and place onto a baking tray.
- Step 5 of 6Place tablespoons of mixture into the middle of the pastry circles, leaving a 1cm border. Place a tomato into the centre of each. Bake for 20 minutes until puffed and golden.
- Step 6 of 6Serve warm with a sprinkle of basil leaves.
Nutrition per serving
704 Kilojoules
Protein5 grams
Fat13 grams
Carbs9 grams
Sugars1 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat an oven to 200˚C (180°C fan forced).
- Step 2 of 6Place the spinach into a microwave safe bowl. Cook for 1 minute to wilt. Remove, and when cool enough to handle, chop into pieces.
- Step 3 of 6Add the 3/4 of the basil, Parmesan, feta, lemon zest, egg, nutmeg, and salt and pepper, combining well.
- Step 4 of 6Lie the pastry onto a lightly-floured bench. Cut 12 x 8cm circles from the pastry sheets and place onto a baking tray.
- Step 5 of 6Place tablespoons of mixture into the middle of the pastry circles, leaving a 1cm border. Place a tomato into the centre of each. Bake for 20 minutes until puffed and golden.
- Step 6 of 6Serve warm with a sprinkle of basil leaves.