Spinach and Feta Tartlets


I actually can’t recall when I first saw this recipe. No doubt in some women’s magazine I picked up briefly at the supermarket or in a waiting room. I truly believe one of the best fillings for pretty much *anything* is the spinach and feta combo. Spanakopita, quiche, tarts, omelettes, bread…you just can’t beat it. In fact, I’m pretty sure any time I cook with either it is always a success.

This recipe is a gorgeous combination of spinach and feta cheese in a nice pie crust. I could seriously eat one of these almost every day, well I wish! The filling is so quick and easy to throw together, too.…what’s not to love?

Go on…enjoy this lunchtime delight.

Spinach and Feta Tartlets
Serves 12 

  • 200 grams baby spinach leaves, chopped
  • 200 grams creamy feta
  • 200 grams puff pastry
  • 2 medium-sized eggs
  • 1 tsp ground nutmeg
  • Salt and pepper
  • 100 grams sun-dried tomatoes, chopped

Turn the oven on to 180 degrees. Spray a 12-hole muffin tin. Roll out pastry into a large rectangle and using a pizza cutter, slice into approximately 8 x 8 cm squares. Next carefully mould each piece into the muffin pan.

Pop the spinach, feta, sun-dried tomatoes, nutmeg and eggs into a bowl and combine. Add salt and pepper to taste. Spoon mixture evenly amongst the pastry cases. Place into the oven to bake for approximately 20-25 minutes.

Put one of these into the lunchbox along with a side salad!

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5 thoughts on “Spinach and Feta Tartlets

  1. Raewyn

    How many eggs please? They look delicious. Keen to try but realized the eggs aren’t included in the recipe. 3 maybe? Thanks.

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