These little cheese and spinach tartlets are perfect ... is that it offers endless possibilities to customize your mini spinach tarts to suit your taste preferences and experiment with exciting ...

These handheld spinach and feta tarts consist of a puff pastry shell stuffed with spinach and three kinds of cheese -- cream ...

Cook the spinach with a splash of water in a saucepan ... Close the sides up so that you have a round tart with an open top. Place a few smaller pieces of filo on top, brushing with oil so ...

Free-form tarts, of course, can be filled with any selection of delicious flavour. For mine I have used spinach and ricotta with a hint of blue cheese. These are always great to serve for lunch ...

Spinach is one of the most adaptable of greens, grown easily at home in a pot or in the garden ready to be plucked. It’s delicious when cooked, and super nutritious when raw. Spinach and ricotta ...

then place the chunks of mackerel onto the spinach leaves. Carefully pour over the yoghurt-and-egg mixture and dot the surface of the tart with the cherry tomato halves (cut-sides facing upwards).

Serve with a simple rocket or spinach salad and a ... fold the cream into the cream cheese. Mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs ...

In a medium bowl, beat eggs slightly. In a large bowl, stir together flour, Cheddar, cottage cheese, butter, salt, nutmeg and spinach. Add beaten eggs and thoroughly combine. Pour mixture into ...

Roll out the pastry on a lightly floured surface and use to line a 25cm diameter loose bottom tart tin ... In the meantime blanch the spinach by putting it in a colander over the sink and pouring ...

Spread the spinach over over the bottom of the tart case, then add the slices of pumpkin and dot with nuggets of melting Gorgonzola. Pour in the custard mixture and bake, again at 180 C/350 F/gas ...

De-stalk, wash and boil the spinach for four minutes. Then drain and cool. Step 3: Mix the eggs, egg yolk, cream, and Parmesan. Roll out the pastry into a tart tin and chill for 15 minutes.