Savory Spinach Feta Puff Tarts (Print Version)
# Ingredients:
→ Filling
01 -
200 g fresh spinach, chopped
02 -
150 g feta cheese, crumbled
03 -
1 medium onion, thinly sliced
04 -
2 cloves garlic, minced
05 -
1 tablespoon olive oil
06 -
1 teaspoon dried oregano
07 -
0.5 teaspoon red pepper flakes (optional)
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Pastry
10 -
1 sheet puff pastry, thawed
11 -
1 egg, beaten
→ Garnish
12 -
Fresh parsley, chopped
# Instructions:
01 -
Set oven to 200°C and allow to fully preheat before proceeding.
02 -
In a large skillet, heat olive oil over medium heat. Add sliced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook 1 minute until fragrant.
03 -
Add chopped spinach to the skillet and cook, stirring, until wilted, approximately 3–4 minutes. Stir in crumbled feta, dried oregano, red pepper flakes if using, and season with salt and pepper. Remove from heat and let cool slightly.
04 -
Grease each cup of a standard muffin tin with a small amount of olive oil or cooking spray.
05 -
On a lightly floured surface, roll out the thawed puff pastry to 3 mm thickness. Cut into squares measuring approximately 10 cm each.
06 -
Press a pastry square gently into each muffin cup, pressing to form a deep well.
07 -
Divide the prepared spinach and feta filling evenly among the pastry-lined muffin cups.
08 -
Cut extra pieces of puff pastry into rounds about 12 cm in diameter. Place a round over each filled cup and press the edges to seal.
09 -
Brush the surface of each tart lid with beaten egg to promote an even golden color during baking.
10 -
Bake for 20–25 minutes or until pastry is puffed and deep golden brown.
11 -
Let the tarts cool in the tin for 5 minutes. Carefully invert the muffin tin over a serving plate to release the tarts upside down.
12 -
Sprinkle chopped fresh parsley over the tarts and serve warm as an appetizer or light meal.
# Notes:
01 -
Allow the filling to cool slightly before assembling for best pastry texture and to avoid sogginess.