Savory Spinach Feta Puff Tarts

Golden puffs of pastry hiding a creamy spinach and feta center have become my go to for parties or a cozy brunch treat These upside down tarts flip out of the pan with the filling on top for a stunning presentation and irresistible flavor

I made these for a neighborhood potluck and they disappeared fast Even the kids were delighted by the upside down reveal and begged for seconds

Ingredients

• Fresh spinach: Two cups chopped brings essential earthy green flavor Choose leaves with vibrant color and crisp stems
• Feta cheese: One cup crumbled adds tangy creaminess Look for block feta in brine for the richest flavor
• Onion: One medium thinly sliced gives sweetness and depth Choose onions with firm skins and no soft spots
• Garlic: Two cloves minced infuses the whole tart with aroma Use fresh garlic bulbs that feel heavy and tight
• Olive oil: One tablespoon brings silkiness and helps the vegetables cook evenly Use extra virgin for best taste
• Dried oregano: One teaspoon gives herby Mediterranean notes Buy from a fresh sealed jar for full flavor
• Red pepper flakes: Half a teaspoon optional add a bit of heat Look for red shiny flakes without dustiness
• Salt and pepper: To taste For seasoning always use freshly cracked black pepper and a pinch of flaky salt if you have it
• Puff pastry: One sheet thawed creates the crisp buttery layers Be sure it is fully thawed so it rolls easily
• Egg: One beaten for egg wash helps the pastry turn golden and glossy during baking Free range eggs lend brighter color
• Fresh parsley: For garnish adds freshness and color Use flat leaf parsley for best results

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius so it is fully hot by the time you are ready to bake This step ensures a crisp pastry

Sauté the Vegetables:

Warm olive oil in a large skillet over medium heat Add sliced onion and stir occasionally until soft and translucent Plan on about five minutes Stir in the minced garlic and cook for just one minute longer until you can really smell its aroma This gentle heat brings out the onion’s sweetness and softens the garlic

Cook the Spinach:

Add chopped spinach directly to the skillet Pile it in even if it seems like a lot It will wilt down quickly Stir often for three to four minutes until wilted and reduced in volume Mix in the crumbled feta dried oregano and red pepper flakes Sprinkle with salt and pepper to taste Stir everything together until well combined Take the pan off the heat and allow the filling to cool for several minutes

Prepare the Muffin Tin:

Lightly grease each cup of a muffin tin with olive oil or a bit of cooking spray This prevents sticking and ensures the delicate tarts release cleanly

Roll Out Puff Pastry:

Place the thawed puff pastry on a lightly floured surface Roll it gently to about one eighth inch thick Keep the layer even for consistent baking Use a sharp knife or pizza cutter to slice the pastry into squares each measuring about four inches by four inches

Assemble the Tarts:

Press each pastry square gently into a muffin tin cup shaping it to make a small well Fill each cup generously with the spinach and feta mixture Spoon it in and press lightly so the filling fits snugly

Top with Puff Pastry:

Cut out small rounds of puff pastry just larger than the muffin tin cups about five inches across Lay a round over each filled cup to make a lid and lightly press the edges to seal These rounds will form the tart’s golden top

Egg Wash:

Dip a pastry brush in the beaten egg and carefully brush it over each pastry lid This helps the surface bake to a beautiful golden sheen

Bake:

Place the muffin tin in your preheated oven Bake for twenty to twenty five minutes or until each tart is puffed and golden brown Watch that the tops do not get too dark Rotate the tin if your oven heats unevenly

Cool and Flip:

Let the baked tarts cool for around five minutes in the pan This resting period makes removal easier Place a serving platter over the muffin tin then flip both upside down and gently lift the pan away Your tarts will now sit upside down with the golden pastry on the bottom and the spinach feta filling on top

Garnish and Serve:

Sprinkle fresh parsley over the tops of the warm tarts Serve at once as an appetizer or a light meal for maximum flavor and flakiness

Pin it

My favorite part is always the golden puff pastry lid It has a shattering crispness that pairs so well with the creamy spinach center These remind me of Sunday gatherings when we all helped flip the tarts at the table and laughed as steam billowed up

Storage Tips

Store any leftover tarts in an airtight container in the refrigerator They keep well for up to three days When ready to eat reheat in a hot oven for five to seven minutes for maximum flakiness The microwave works in a pinch but the pastry may soften If freezing wrap cooled tarts tightly in foil and freeze for up to one month Rewarm directly from frozen in a three hundred fifty degree Fahrenheit oven until hot through

Ingredient Substitutions

Try swapping feta for creamy goat cheese if you prefer a milder flavor For a hint of nuttiness add a handful of grated parmesan cheese You can use baby kale or Swiss chard instead of spinach If you like more heat swap red pepper flakes with a pinch of cayenne If you need dairy free use your favorite plant based cheese

Serving Suggestions

Serve these tarts alongside a crisp cucumber salad for a fresh lunch They also pair beautifully with a bowl of tomato soup for dinner Offer them at your next brunch with a pot of strong tea or sparkling lemonade For bite size appetizers cut the pastry into smaller squares and use a mini muffin tin

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These tarts are a delightful combination of crispy pastry and creamy spinach filling A perfect choice for entertaining or a comforting meal at home

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, thaw and thoroughly drain frozen spinach before sautéing to prevent excess moisture in the filling.

→ Which cheese works best besides feta?

Goat cheese, ricotta, or a mix of mozzarella and parmesan can substitute for feta, each adding unique flavor.

→ How do I prevent puff pastry from becoming soggy?

Allow the spinach filling to cool and drain any liquid before assembling the tarts for crispier pastry layers.

→ Can I prepare the tarts ahead of time?

Assemble and refrigerate before baking, or bake and reheat gently to maintain the pastry's crisp texture.

→ What herbs complement spinach and feta?

Oregano, parsley, dill, and thyme pair beautifully, adding extra aroma and freshness to the filling.