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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Do you like Frittata?

If you do, try this easy Spinach and Leek Baked Frittata.

A frittata is mostly like an omelette except without the fuss of that folding over thingee that you do with omelets. The thingee that in 25 years….I haven’t quite mastered…which is kind of why I prefer frittata. I guess a frittata is almost a cross between a quiche (a family staple I grew up on!) and an omelette. You sort of get the best of both worlds, except healthier. Bonus.

It’s flat and usually thicker than an omelette, with a lot more stuff in it. Making a frittata is a good way to use up those odds and ends of vegetables and cheese that might otherwise get thrown away. Spinach? Leek? Courgette? Mushrooms? Feta? You name it..a frittata can be whatever you want it to be!

I’ve always been a big fan of eggs in all their forms, scrambled, boiled (with soldiers of course) and especially poached. In fact I make an egg-related dish pretty much once a week. It is such a fast weeknight meal and you can usually make it with ingredients that you already have in the fridge! Total money saver right there.

The following recipe is very basic but totally reliable. It is wonderfully delicious AND super simple. Double win.

Spinach and Leek Baked Frittata

You can serve this frittata warm or cold with roasted tomatoes or a leafy salad. It’s also a great finger food, cut into small squares.

  • 250 grams baby spinach leaves
  • 1 whole leek, thinly sliced
  • 6 eggs, lightly beaten
  • 2 teaspoons cornflour
  • 100 ml skim milk
  • 2 tablespoons grated parmesan cheese

Preheat oven to 180°C. Spray a 20cm square non-stick cake tin with oil. Line base with baking paper. Cook spinach in boiling water for 30 seconds, or until just wilted. Drain and squeeze out any excess water. Allow to cool, then roughly chop.

Cook leek for 3 minutes in same cooking water. Drain and allow to dry. Scatter spinach and leek into bottom of tin.

Beat eggs with cornflour and milk. Season well with salt and pepper. Pour this mixture over vegetables, pressing down with back of a fork. Scatter over cheese and bake for 20 minutes, or until risen and golden brown.

Remove from oven and allow to cool for 10 minutes, then turn out. Serve warm, cut into wedges with a green salad. Any leftovers can be stored in an airtight container in the fridge for 1-2 days.

Pumpkin, Spinach and Sun-Dried Tomato Risotto

I have a few recipes for Risotto hidden away in various cookbooks. They all look incredibly delicious but unfortunately I don’t always have that much time to rustle up an evening meal.

This recipe is fairly nutritious and one of those really easy-to-make meals.

Pumpkin, Spinach and Sun-Dried Tomato Risotto

  • 4 to 5 cups of quality chicken stock
  • olive oil
  • 1 onion, finely diced
  • 3 cloves of garlic, chopped
  • 1¼ cups of risotto rice
  • 400 grams of pumpkin, peeled and cut into 1 cm cubes
  • ½ cup of fresh parmesan cheese, grated
  • salt and freshly ground black pepper
  • ¼ cup of fresh sage leaves
  • 4 cups of baby spinach
  • 1 cup of sun-dried tomatoes, sliced
  • Shaved parmesan to garnish
Place stock in a small saucepan and bring to the boil, then turn down the heat to simmer. Heat 2 tablespoons oil in a large heavy-based pan, add the onion and garlic, then cook over a medium heat for 5 minutes until soft. Add risotto rice and pumpkin and cook for 2 minutes, stirring continuously.
Add a cup of hot stock to the pan and stir until the stock is absorbed. Repeat, adding cupfuls of stock until it is all absorbed and the rice is tender to the bite or al dente (this takes 15 to 20 minutes). Remove the pan from the heat and stir in the parmesan, baby spinach and sun-dried tomatoes. Season with salt and pepper to taste. Fry the sage leaves in a hot pan with a little oil for 30 seconds or until crisp. Serve risotto topped with crisp sage leaves.

Spanakopita (Greek Spinach and Cheese Pie)

I love Greek food. Maybe it’s just because I have a not-so-secret love affair with feta and spinach combos!

The weekend called for spanakopita (a Greek dish which literally translates to ‘spinach pie’). Kiallas, my local café in Newtown, sell out of these puppies as quickly as they can make them. They are the most popular items on the menu – they really are that good and have the richest, creamiest, feta EVER… utter heaven. Sunday was one of those days (sadly!), but I’d been dying to try spanakopita at home and what a perfect excuse!

This recipe was recommended by a friend and comes from Jamie Oliver. The filling is extra creamy and luscious but best of all, the process for making spanakopita is really simple and only takes 20 minutes in the oven making it a healthy (ish!), vegetarian meal perfect for a weeknight dinner.

Yes, this recipe is incredibly delicious. I cannot wait to visit Greece one day and have a spanakopita, or the lesser known, but perhaps more traditional Tiropita (no spinach). Enjoy this one!

Spanakopita (Greek Spinach and Cheese Pie)

  • 100 grams of pinenuts
  • 5 eggs
  • 300 grams of feta cheese
  • 50 grams Cheddar cheese
  • Dried oregano
  • 1 lemon
  • A knob of butter
  • 400 grams of prewashed baby spinach
  • 1 x 270 gram pack of filo pastry
  • Cayenne pepper
  • 1 whole nutmeg
Turn on the oven to 200 degrees. Put a medium frying pan on a medium heat. Put the pinenuts into the dry ovenproof frying pan to toast, tossing occasionally. Keep an eye on them as they tend to burn veeery easily!
Crack 5 eggs into a mixing bowl and crumble in 300 grams of feta. Grate in the cheese. Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a glug of olive oil. Once the nuts are light golden, add them to the egg mixture and mix well.

Put the empty frying pan back on the heat, add a little olive oil and a knob of butter and pile in half of the spinach. Gently push and move it around and add more as it wilts down. Make sure it doesn’t catch on the bottom and, when there’s room, start adding the rest, stirring frequently.

Lay a large sheet of greaseproof paper, approx 50cm long, on the worktop, rub a little olive oil all over it, then scrunch it up and lay it out flat again. Arrange 4 filo pastry sheets in a large rectangle, overlapping at the edges, so they almost cover the paper. Rub some olive oil over them. Sprinkle over a good pinch of salt and pepper and a pinch of cayenne. Repeat until you have 3 layers. Don’t worry about any cracked bits.

Once the spinach is really nice and dense, take the pan off the heat. Add the wilted spinach to the egg mixture and grate in ½ a nutmeg. Mix well. Carefully move the greaseproof paper and filo into a glass oven proof dish so the edges spill over. Push it down into the sides, then pour in the egg mixture and spread it out. Fold the filo sheets over the top.

Place the spanakopita into the hot oven for about 18 to 20 minutes, or until golden and crisp. Eat while hot with a delicious green salad! Bon appetit!