Spinach, marinated feta and onion tarts

Name: Spinach, marinated feta and onion tarts
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4
Ingredients: 1 large bunch English spinach, trimmed, leaves chopped; 2 tablespoons olive oil; 1 red onion, thinly sliced; 2 garlic cloves, finely chopped; 4 sheets shortcrust pastry, thawed; 100g marinated feta, drained, crumbled; 16 pitted kalamata olives; 1 tablespoon pine nuts; 1 egg, beaten

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18m

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Skip the tart pans to fast-forward this Greek-inspired dinner that's ready in just 15 minutes.

1 large bunch English spinach, trimmed, leaves chopped
2 tablespoons olive oil
1 red onion, thinly sliced
2 garlic cloves, finely chopped
4 sheets shortcrust pastry, thawed
100g marinated feta, drained, crumbled
16 pitted kalamata olives
1 tablespoon pine nuts
1 egg, beaten

Method

1.

Preheat the oven to 180°C and line 2 trays with baking paper. Trim spinach stalks, and wash and chop the leaves. Shake off excess water and set aside.
2.

Heat oil in a frypan over medium-high heat. Add onion and cook, stirring, for 2-3 minutes until softened. Transfer to a bowl. Add spinach and garlic to the pan and cook, stirring, for 2-3 minutes or until the spinach has just wilted. Transfer to a sieve and press spinach against the sides to remove excess water. Cool.
3.

Cut a 22cm circle from each pastry sheet and place on trays. Spread spinach in the centre of each pastry circle, leaving a 2.5cm border. Sprinkle with the feta, then scatter over the onion mixture, olives and pine nuts. Fold the pastry border in over the filling, overlapping as you go to form a neat ring. Brush the edges of the pastry with beaten egg, then bake for 10-12 minutes until the tarts are golden and cooked through. Serve warm, with green salad if desired.