Mitzismezze · Recipes

Spinach and Walnut tarts

These little tarts are utterly delicious and can be eaten hot or cold. The last time I made them, I baked the onions and walnuts together with the other ingredints, meaning they were even easier to prepare . Makes 12.

Ingredients

80g of butter

3 tbsps. of olive oil

1 onion, sliced

1 tsp. of brown sugar

700g of baby spinach

1/4 tsp. of nutmeg

1 tsp. of seven spice seasoning

1/2 tsp. of salt

1/2 tsp. of pepper

250g of filo pastry, thawed

300ml of double cream

4 eggs, lightly beaten

50g of shelled walnuts, coarsely chopped

1 tsp. of clear honey

1/2 tsp. of ground turmeric


Method

Melt 1 tbsp. of the butter with 2 tbsps. of the oil in a pan, add the onion and sugar and cook over a low heat, stirring occasionally, for 20 minutes until camerilised. Remove from the heat, add the spinach and cook for a few minutes until wilted, then stir in 15g of the butter. Tip the spinach into a colander and squeeze out the excess liquid, then chop and put into a bowl. Add the nutmeg, seven spices seasoning, salt and pepper and toss well. Preheat the oven to 180c. Melt 1 tablespoon of the butter in a pan over a low heat and brush a 12 hole muffin pan with it. Melt the remaining butter. Cut the sheets of filo pastry into an 8 on a clean surface, stack them, and cover the top from drying out. Brush each piece with the melted butter and lay in the prepared tin, repeating this process until there are 4-6 layers of dough in each hole. Brush the top layer with melted butter. Spoon the spinach filling into each pastry case. Pour the cream in a small bowl, stir in the eggs and season with salt and pepper. Pour a little of the mixture into each pie case, then bake for 15-20 minutes until the the filling is set and the pastry is golden brown. Meanwhile dry-fry the nuts in a frying pan, then stir in the honey and tumeric. Remove from the heat and set aside in a warm place. When the spinach pies are cooked, remove from the oven and let cool on a wire rack. Serve topped with the caramelized onions and nuts.

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