Phyllo and Spinach Tarts

The Phyllo and Spinach Tarts Recipe The soft and creamy filling contrasts with the light crispy layers of phyllo pastry in this mouthwatering recipe for cheese and spinach tarts. Variation Replace the grated cheese with crumbled Feta cheese if you prefer. Makes: 4

Phyllo and Spinach Tarts

1 tbsp sunflower oil
3½ cups (100 g) baby spinach leaves (washed)
½ cup (125 g) cream cheese
¼ cup (25 g) Cheddar or Parmesan cheese (grated)
1 medium egg (beaten)
Salt and freshly ground black pepper
16 x 5” (2.5 cm) squares phyllo pastry

Preheat the oven to 350˚F (180˚C). Use a pastry brush to apply oil to four muffin pan holes. Place the spinach on a cutting board and chop roughly, using a sharp knife.

Place the cream cheese in a bowl and beat with a wooden spoon until smooth. Then beat in the grated cheese and egg until combined. Season well, then stir in the spinach.

Brush one of the pastry squares with oil. Place another square over the top at an angle to make a star shape. Repeat with two more squares of pastry, brushing each with oil.

Gently press the layers of phyllo pastry into one of the holes of the muffin pan, and shape it to fit the hole. Repeat with the remaining pastry until you have four tarts.

Use a dessert spoon to fill each pastry crust with the spinach mixture. Press it down with the spoon. Bake for 25 minutes until the pastry has browned and the filling has set.

Remove the tarts from the oven and allow them to cool in the pan for a few minutes, then carefully remove them from the pan. Serve hot with salad or vegetables.
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