Spinach & Feta Tarts

This recipe works in combination with: Hot & Sour Vegetable Stir-fry, Vegetable Korma. This recipe features in these meal plans: East & West, Veggie Treats.

Spinach, feta and pine nut puff pastry tarts served with a mixed leaf salad and a balsamic vinaigrette.


  • 375g of ready rolled puff pastry
  • 200g of feta cheese, crumbled
  • 400g of spinach leaves
  • 140g of mixed salad leaves
  • 2 large onions (approx 210g each), sliced
  • 30g of pine nuts
  • 1 free range medium egg, beaten
  • 30g butter
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 35 mins
  • Oven temp: 180c
  • Price per person: £2.58
  • Store cupboard: Cook's
  • Calories per serving: 870
  • 5-a-day per serving: 2.5
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Spinach & Feta Tarts photo

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  1. Preheat the oven. Heat the butter in a large saucepan and gently fry the onion for 8-10 minutes, or until soft. Add the spinach and cook for 2-3 minutes, or until wilted. Season with salt and pepper and set aside.
  2. Meanwhile, unroll the pastry and cut into 4 evenly-sized rectangles. Place on a baking tray lined with baking parchment and score a border 1cm from the edges with a sharp knife. Lightly prick the centre of each with a fork. Brush the surface of each pastry base with the beaten egg.
  3. Divide the onion and spinach mix evenly between the tart bases and top with the pine nuts and crumbled feta. Bake in the oven for 20 minutes, or until golden.
  4. Meanwhile to make the salad dressing, mix together the olive oil and balsamic vinegar, season with salt and pepper.
  5. When the tarts are cooked, toss salad leaves with the dressing and serve.

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