Spinach and filo tarts recipe

Name: Spinach and filo tarts
Yield: Serves 6
Ingredients: 20g butter, melted; 1 pack filo pastry; 200g spinach, blanched, drained and cooled; 2 medium eggs, beaten; 50g Parmesan, grated; 1 tsp English mustard; 2 tbsp half-fat crème fraîche

See method

Serves 6
25 mins to prepare and 15 mins to cook
243 calories / serving

Healthy

Shop your ingredients

Tesco British Salted Block Butter 250G
Aldi Price Match
20g butter, melted
£1.85
£7.40/kg
Theos Ready Rolled Filo Pastry 250 G
1 pack filo pastry
£1.80
£7.20/kg
Tesco Spinach 500G
Aldi Price Match
200g spinach, blanched, drained and cooled
£1.77
£3.54/kg
Tesco Free Range Eggs Medium 6 Pack
2 medium eggs, beaten
£1.80
£0.30/each
Creamfields Grated Grana Padano 100G
50g Parmesan, grated
£1.65
£16.50/kg
Tesco English Mustard 185g
1 tsp English mustard
£0.65
£3.51/kg
Tesco 50% Less Fat Creme Fraiche 300Ml
Aldi Price Match
2 tbsp half-fat crème fraîche
£0.75
£2.50/litre

Method

Heat oven to gas mark 5, 190°C, 375°F. Use a non-stick muffin pan and lightly brush all the cases with a little butter.
Cut the pastry into 18 squares all larger than the pan cases. Lightly brush the pastry on each side with the butter and line the cases, allowing irregular and frilly edges.
Chop the spinach well and mix with the eggs, Parmesan, mustard and crème fraîche.
Mix until smooth, divide between the prepared filo pastry cases and bake in the oven for 12 minutes, until golden and the filling just set.