Despite hubby and I being back at work and Mr 7 being back at school, I’m finding myself getting so much more done then I did over the holidays. Over the holidays, I relished spending time with the family then focusing on blog recipes or even bothering with a huge amount of cooking. I’ve slipped back into a decent routine now and am enjoying being back in the kitchen both at home and work. These spinach and feta tarts are easy, fast, absolutely delicious and have made several appearances in lunch boxes over the past week.
Spinach and feta tarts
These spinach and feta tarts are easy, fast and absolutely delicious
Add butter and spinach and saute at 110°C for 3 minutes at speed 1. Set aside on a paper towel.
Add onion, garlic and dill and chop speed 8 for 20-30 seconds. Saute at 110°C for 3 minutes at speed 1
Add eggs, feta, ricotta, cream and spinach and mix speed 5 for 30 seconds.
If using puff pastry cut out approx 20 circles with a cookie cutter and place in a well greased muffin tin. Fill each tart case with mixture and bake in a preheated oven at 180°C for 20 minutes or until pastry is golden and filling is set.
If using filo pastry layer 4 sheets together with melted butter brushed on between each layer. (Fold remaining 2 sheets in half to get the 4 layers for the rest of the tarts) Cut pastry into squares (approx 12 squares per pastry sheet) and place in a well greased muffin tin. Fill each tart case with mixture and bake in a preheated oven at 180°C for 20 minutes or until pastry is golden and filling is set.
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