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Spinach, feta and tomato tarts

These tasty spinach, feta and tomato tarts are a perfect healthy lunch for the whole family. Harry really enjoyed them and this recipe made a batch of 9 so I have plenty left for the freezer too!


  • 1 packet of ready roll shortcrust pastry
  • 2 large handfuls of fresh spinach
  • A generous knob of butter
  • 100g crumbled feta cheese
  • 6 cherry tomatoes
  • 3 large eggs
  • A twist of black pepper


  • Grease the sections of the muffin tray with butter.
  • Unroll the sheet of ready roll pastry.  Use a glass or a cup to cut circles out of the pastry, a little larger than the sections in the muffin tray.
  • Gently press the circles into the muffin cases and prick the bottom with a fork. Cut the grease proof paper that comes with the pastry into pieces just larger than the muffin cases. Place them in the pastry cases and fill with rice.

  • Bake the pastry in the oven for 15 minutes.
  • Whilst the pastry is in the oven put the butter in a pan on a low heat. Add the spinach and cook until wilted. Put the spinach to one side to cool.
  • Beat the eggs and add the  black pepper to taste.
  • Take the cases out of the oven and remove the rice and greaseproof paper.
  • Put a dessertspoonful of spinach in the bottom of each pastry case.

  • Place the feta cheese on top so it is level with the top of the pastry case.
  • Pour the beaten egg over the top to fill the gaps.

  • Place slices of the tomato on top.

  • Bake in the oven for 20/25 minutes at 180°c.  If you want to you can neaten the edges up before serving but honestly, Harry doesn’t care how it looks, just how it tastes!
  • Serve and enjoy!

11 Replies to “Spinach, feta and tomato tarts”

  1. Hello! I’ve made these and they are beyond delicious! Thank you! Do you think it would work if the same recipe was used but to make one large tart rather than 9 little ones?

    1. Hi,
      I defrost them before reheating yes, if I forget to take them out in the morning I just pop them in the microwave for a minute to defrost then reheat in the oven to keep the pastry crisp.

    1. Thank you, yes I defrost before reheating. I just take them out in the morning and they’re usually ready by lunchtime. If I forget I pop them in the microwave for a minute which works equally as well if you pop them in the oven to crisp up the pastry again afterwards.

  2. Am I missing something or just being thick but what is the rice about? Do you put them in the over with the rice in? So confused. Love your recipes

    1. The rice is just to weigh the pastry down while you bake it so it keeps its shape. You get rid of it afterwards. It’s just a cheap alternative to baking beads.

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