Jump to Main ContentJump to Primary Navigation
Top

Spinach and walnut tarts

tart-hero.jpg

A Lebanese take on finger food, with seven spice seasoning adding a subtle twist. Perfect as a pre-dinner tease for guests.

Kcal: 328 per serving (two tarts)

Saturated fat: 12.3g

Preparation time: 20 minutes

Cooking time: 20 minutes

Ingredients (makes 12)

  • 80g butter, plus extra for brushing
  • 3 tbsps olive oil
  • 1 onion, sliced
  • 1 tsp brown sugar
  • 700g baby spinach
  • ¼ tsp grated nutmeg
  • 1 tsp seven spice seasoning
  • Salt and pepper
  • 250g filo pastry
  • 300ml double cream
  • 4 eggs, lightly beaten
  • 50g shelled walnuts, chopped
  • 1 tsp honey
  • ½ tsp ground turmeric

Method

Step 1: Melt one tablespoon of butter with two of oil, add the onion and sugar and cook gently for 20 minutes. Set aside. Heat the remaining oil, cook the spinach until wilted, stir in 15g butter. Squeeze liquid out of spinach, chop and put into a bowl with the nutmeg and seven spice. Season with salt and pepper.

Step 2: Preheat oven to 350°F/180°C/Gas Mark 4. Melt the rest of the butter and use it to brush a 12-cup muffin pan. Cut the filo pastry into eight squares. Separate into sheets and brush each with melted butter. Lay four to six sheets in each cup. Brush with more melted butter.

Step 3: Spoon in the spinach. Put the cream into a bowl, stir in the eggs and season. Pour a little into each pie shell, then bake for 20 minutes until the filling is set.

Step 4: Dry-fry the walnuts in a frying pan, then stir in the honey and turmeric. Cool the pies and top with the caramelised onions and nuts.

From The Lebanese Kitchen by Salma Hage (£29.95, Phaidon Press)

Related

wedding-latest.jpg

Is marriage back in fashion?

olga-3.jpg

Interview: Olga Kurylenko

615x330_womenbullieshero.jpg

“Women – not always at each other’s throats”

Comments

Latest...

This Yorkshire bakery has created an entire range of unicorn bakes

Move over rainbow toast/bagels/toasties

by Amy Swales
16 Feb 2017

This is the best drink to pair your cheese with (no, it’s not wine)

Is it gin? Is it Prosecco? No, it’s…

by Kayleigh Dray
16 Feb 2017

A free cheese and wine festival is coming to London

And there’s chocolate involved, too

by Moya Crockett
16 Feb 2017

Thirteen unusual orders for serious coffee nerds

How many have you tried?

by The Stylist web team
15 Feb 2017

Chocolate crumpets are here to make brunch even more decadent

Breakfast will never be the same again...

by Kayleigh Dray
15 Feb 2017

Ridiculous yet amazing edible bouquets for Valentine's Day

Who wants a bunch of fried chicken, doughnuts or fondant fancies?

by Amy Swales
14 Feb 2017

This gin and tonic cheesecake is the boozy bake of your dreams

We're already obsessed with this G&T cheesecake...

by Kayleigh Dray
14 Feb 2017

How to make spiced gin brownies, aka the ultimate boozy bake

Like an ooey-gooey chocolate brownie, but with more gin…

by Kayleigh Dray
07 Feb 2017

A cheese bar is opening in London and we cannot wait

Sweet dreams are made of cheese

by Moya Crockett
07 Feb 2017

Hospitality experts on the new rules of restaurant phone etiquette

We asked top restaurants what they really think of our #foodporn habit

by Amy Swales
06 Feb 2017