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Spinach and walnut tarts


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


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)



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