Spinach, Raisin and Potato Tart

Spinach and Egg Tartlets

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Servings: 4
Calories: 477


  • 3 1/2 oz chopped frozen spinach thawed
  • 2 large sheets of frozen filo pastry each 1 oz, thawed
  • 1 large egg beaten
  • 3 tbsp very low fat natural fromage frais
  • 2 tbsp finely grated Parmesan cheese
  • pinch of freshly grated nutmeg
  • salt and freshly ground black pepper
  • mixed salad leaves to serve


  • Preheat the oven to 200°C/Gas 6. Tip the spinach into a sieve and press well to remove excess water, then pat dry with kitchen paper. Set aside.
  • Lay the filo pastry sheets on top of one another and cut into 6 equal squares, to give you twelve in total. Line four 10 cm (4 in) square non-stick Yorkshire pudding tins with a single pastry square. Brush with a little beaten egg and lay another filo square on top at a different angle. Brush again and top with the remaining pastry squares, to form 4 tartlet shells.
  • In a bowl, mix the remaining beaten egg with the fromage frais and 1 tbsp Parmesan. Stir in the spinach and sprinkle over the nutmeg. Season.
  • Carefully spoon the spinach filling into the tartlet shells and sprinkle over the remaining Parmesan. Bake in the preheated oven for 15 - 20 minutes or until the filling is set and the pastry is nicely browned. Serve immediately, accompanied by salad leaves.
Calories: 477 kcal
Carbohydrates: 76 g
Protein: 14 g
Fat: 12g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 49 mg
Sodium: 812 mg
Potassium: 288 mg
Fiber: 3 g
Sugar: 1 g
Vitamin A: 2467 IU
Vitamin C: 7 mg
Calcium: 93 mg
Iron: 5 mg
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