• Pastry-free spinach and feta tartlets with spicy yoghurt topping

    Serves: 6
    Cooking Time: 20 mins

    Ingredients

    • TOPPING
    • 250ml (1 cup) double-thick yoghurt
    • 15ml (1 tbsp) olive oil
    • ½ chilli, seeded and chopped
    • 5ml (1 tsp) lemon zest
    • a pinch of smoked paprika
    • salt and freshly ground black pepper, to taste
    • 250g baby spinach leaves
    • 200g feta
    • 4 large eggs, beaten
    • 125ml (½ cup) fresh cream
    • 125ml (½ cup) spring onion, chopped
    • 60ml (¼ cup) fresh mint, chopped, plus extra to garnish
    • salt and freshly ground black pepper, to taste

    Instructions

    1

    For the topping, combine all the ingredients in a bowl. Leave to stand for at least 30 minutes before using.

    2

    Preheat the oven to 180°C. Grease 6 tartlet cases very well.

    3

    Combine all the ingredients in a bowl. Spoon the mixture into the cases and bake for about 15 minutes. Remove from the cases immediately.

    4

    Top with the yoghurt topping, garnish with mint and serve warm or at room temperature.

     

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