spinach & egg tarts

These tarts make a lovely light lunch but would also be great as a starter!


Serves 4 Approx 70p per person


Prep time 10 minutes Cooking time 20-25 minutes






1 bag fresh spinach

1 sheet ready rolled puff pastry

90g plain cream cheese

4 eggs & 1 beaten egg for glazing


salt & pepper

Place the spinach into a large saucepan over a low heat. Cover & leave to wilt down checking & stirring occasionally.

Pre-heat the oven to 170Fan/190C/Gas 5

Lay the pastry sheet onto a floured board & cut into 4 rectangles (don't worry if they're not even!)


Score a border of about 1cm around each rectangle & prick inside of the border with a fork. Brush the edges with egg wash & place onto a baking sheet lined with baking paper. Place in the oven for about 10 minutes until just starting to colour & puff up.

Remove from the oven & gently press down the middle of the pastry so you have a sort of pastry case.


Drain the spinach & squeeze as much water out as you can. Roughly chop the spinach & mix together with the cream cheese a pinch of salt & black pepper to taste.



Take a pastry case & spread some of the spinach mixture in the centre leaving a well in the middle, repeat with the rest.

Carefully crack an egg into each well.

Bake for about 10-15 minutes or until the egg white has set.


Serve  with a salad.

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