About this recipe:These crisp, savoury cheese and spinach tarts make the perfect finger food for parties since they are vegetarian. Everyone will love them.
Makes: 12 tartlets
1 tablespoon extra virgin olive oil
500g fresh spinach
200g ricotta cheese
2 tablespoons grated Parmesan cheese
1 teaspoon grated nutmeg
salt, to taste
12 sheets filo pastry (about 250g), thawed if frozen
melted butter or oil as needed to brush the pastry
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 180 C / Gas 4. Lightly grease a 12-hole muffin tin.
Heat oil in a large frying pan; add spinach and cook until soft and wilted down. Remove from heat and set aside to cool down a little.
Transfer spinach to a bowl; add ricotta cheese, eggs, grated Parmesan, salt and nutmeg. Mix well to combine.
Take 2 filo pastry sheets and cover the remaining with a damp, clean drying cloth to prevent them from drying out. Brush each sheet, one at a time, with some melted butter or oil and cut in 6 equal squares, making 12 squares in total. Arrange each square into one of muffin hole. Proceed the same way with the remaining filo sheets, brushing each square sparingly with oil or melted butter. Add the successive squares at different angles, so that the corners do not line up – they should create a pointed petal-edge effect.
Spoon the ricotta and spinach mixture in the centre of each filo pastry flower and wrap the pastry towards the centre without sealing completely. Brush with more butter or oil.
Bake in the preheated oven for 10 to 15 minutes or until golden. Remove from oven, stand at room temperature and serve.
Had to work quickly with the pastry which got me in a bit of a flap and undecided on overall flavour though I preferred them hot rather than cold. Would maybe put onion and bacon in next time as I'm not a vegetarian. - 07 Dec 2016