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Goats Cheese and Spinach Filo Tarts

  • People

    Serves : 3

  • Prep Time

    20 min.

  • Cooking Time

    20 min.

  • Method

    Indirect

Ingredients
Instructions

the Ingredients

Goats  Cheese And  Spinach  Filo  Tarts 346X318
  • 200g goat’s cheese
  • 200g baby leaf spinach, wilted and moisture removed
  • ½ onion, finely diced
  • 100g filo pastry
  • 2 eggs

Instructions

These perfect little pastry appetisers are oozing with delicious flavours.

Method:
  • Sauté the onion until translucent.  Stir through the spinach, season and allow to cool.
  • Divide the filo pastry sheets into eight 10cm squares. Brush one sheet of filo and place butter side up into the muffin tin.
  • Repeat with two more sheets, placing the filo sheets at cross angles.  Add some spinach and a slice of goat’s cheese.
  • Just before you cook your tartlets, whisk two eggs in a jug and season, pour the egg over the tartlets.  The egg should just cover the base of the cheese.
  • Bake on a medium indirect heat for twenty minutes and serve warm.

    In the kitchen:

  • Sauté the onion until translucent. Stir through the spinach, season and allow to cool.
  • Divide the filo pastry sheets into eight 10cm squares. Brush one sheet of filo and place butter side up into the muffin tin.
  • Repeat with two more sheets, placing the filo sheets at cross angles. Add some spinach and a slice of goat’s cheese.
  • Just before you cook your tartlets, whisk two eggs in a jug and season, pour the egg over the tartlets. The egg should just cover the base of the cheese.
  • At the barbecue:

  • Bake on a medium indirect heat for twenty minutes and serve warm.

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