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Recette

Filo tart with spinach and feta cheese

55 minutes

4 people

Entrée

Easy

5/5

Instructions

Ingredients
  • Filo pastry sheets: 4
  • Le Berger Feta: 80 g
  • Light cream: 20 cl
  • Eggs: 2
  • Fresh spinach: 2 handfuls
  • Pitted black olives: 16
  • Garlic clove: 1
  • Olive oil: 3 tablespoons
  • Salt, pepper: 1 pinch

Cut the filo pastry sheets into quarters, brush them with olive oil (lightly), and stack them four by four in tartlet molds.

Weight them down with baking beads or dried beans and bake for 12 minutes at 180°C. Remove the beads and set aside.

"Wilting" the fresh spinach in a pan with a drizzle of olive oil and the pressed garlic clove. Season with salt and pepper.

Beat the eggs with the cream and add the spinach.

Pour this mixture over the pre-baked tartlet crusts, sprinkle with feta cubes, black olives, and bake for 15 minutes at 180°C.

Serve these cheese tartlets hot.

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