Perfect for lunch or as a side for the main meal, enjoy these spinach and ricotta tarts, easy to prepare, and delicious to eat.
200g ricotta cheese
200g frozen spinach, thawed & squeezed of excess water
½ cup grated tasty cheese
½ cup crumbled feta
¼ cup pinenuts, lightly toasted
Sea salt & pepper
8 sheets Filo pastry
Oil for brushing
1 egg and 1 tbsp water for egg wash
Preheat oven to 180°C.
Spray a standard 12 hole muffin tin with oil.
In a bowl whisk the egg then add all the remaining ingredients and mix to combine. Season with salt and pepper.
Place a sheet of Filo onto a sheet of baking paper and brush with oil. Layer another sheet in the same method until you have 4 in total. Using a sharp knife cut in half lengthways and then into 3 – making a total of 6 squares. Repeat with the remaining sheets. Mould the pastry into the muffin tins taking care not to fold down.
Divide the spinach mixture evenly between each, taking care not to overfill to prevent them bursting open whilst cooking. Fold the 4 edges into the centre and press down to stick. Brush with the egg wash and then bake for 15-20 minutes until golden brown. Rest for 5 minutes in the tins before removing.