A showstopper that takes minimum effort and just a handful of ingredients, mostly frozen. All you need to do is make sure you have thawed puff pastry ready.
Makes 9 tartelettes
1 pack frozen puff pastry, thawed per package instructions
1 pack frozen spinach, thawed
1/4 shallot, finely chopped
2 small cloves of garlic, minced
200 g feta cheese, crumbled
2 eggs, divided, lightly whisked
Salt and pepper to taste
1 tbsp olive oil for cooking
Preheat oven to 200C. Line rimmed baking sheet with parchment paper.
Heat olive oil in a small frying pan, then fry chopped onion and garlic until soft but not brown, about 5 minutes. Set aside to cool.
Use your hands to squeeze out as much liquid as possible from thawed spinach, roughly chop, then mix in medium mixing bowl with crumbled feta cheese, 1 whisked egg, and cooked onion and garlic. Season with salt and pepper. Mix well.
Lightly flour your work counter and roll out puff pastry into 9 squares, 1 cm thick, approximately 8 cm to 10 cm in diameter.
Divide spinach and cheese mixture into 9 portions and spoon each into the middle of each square. Gently fold one corner, then keep folding small portions of the edge, overlapping them until the last fold meets the first. Repeat for the remaining tartelettes, then move them carefully onto the lined baking sheet, keeping 2 cm of space in between them.
Mix 2 tbsp water into the remaining whisked egg and use a pastry brush to brush all the folded edges of the tartelettes. Bake on middle rack for about 20 minutes or until golden brown and puffed up. Remove from oven and let sit for 5 min before removing onto a cooling rack.
Serve warm, with a small side salad or soup. Freeze extra for later. Reheat in a preheated oven at 170C for 5-8 minutes.
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