Leaf spinach and feta cheese tartlets

Ingredients for 1 servings:

• 250 g dough (filo or yufka dough)
• 400 g leaf spinach (frozen)
• 2 m.-sized onion(s)
• 125 g pine nuts
• 1 bunch of spring onions
• 1 lemon(s) (organic)
• 100 ml olive oil
• 1 egg yolk
• 100 g sour cream
• 200 g feta cheese made from sheep’s milk
• 1 tsp salt
• some pepper
• 1 pinch of nutmeg
• some fresh herbs (e.g. parsley)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Filo pastry tarts with spinach, pine nuts and feta cheese cream, makes 10 pieces.

For the vegetable filling, toast the pine nuts in a non-stick pan until light brown. Transfer to a paper towel and let cool. Then, in the hot pan, sauté the peeled, finely diced onions in a little olive oil until translucent. Add the frozen spinach leaves. Once the spinach has completely thawed, add the washed and sliced ​​spring onions and sauté briefly. The spring onions may still be a little crunchy. Remove the pan from the heat and let cool. Wash and finely chop the herbs and add to the vegetable mixture. Wash the unwaxed lemon in hot water and grate the yellow zest. Add the lemon zest and the previously toasted pine nuts to the spinach and season with salt, pepper, and nutmeg. For the cheese cream, put the egg yolk in a blender, then add the sour cream and the feta cheese, which has been crumbled into small pieces, to the blender. Season with pepper. Then puree the mixture with a hand blender until smooth. Brush the 10 muffin tins with a little olive oil. Remove the batter from the package (be careful, the batter dries out quickly and becomes brittle; only take out as much as you will be using immediately). Place a sheet of dough on the work surface, brush the top with a little olive oil. Place another sheet on top and repeat the process. Now place 3 sheets on top of each other; do not brush the top layer with olive oil. Divide the dough sheets into 4 equal pieces (one crosswise in the middle and one lengthwise in the middle). Line each tin with a square of dough (press slightly on the sides so that the muffin tin is visible). Fold the corners outwards; these will remain so that the cakes will later have the typical flower pattern. Line all 10 tins in this way. Divide the slightly cooled spinach leaf filling into the tins and then drizzle with some of the cheesecake cream. Then place a square of dough on top of each tin (slightly twisted into a flower shape). Brush on some olive oil with a brush. Bake the tartlets on the middle rack at 160°C fan/convection oven (180°C top/bottom heat) for 15 minutes. Check the oven occasionally, as the dough can brown quickly depending on your oven. After baking, the tops of the tartlets should be golden brown. Remove the tartlets from the tin (best done from the side using two forks). Be careful, the corners can break easily. Suitable side dishes include lamb’s lettuce, tomato and basil salad, and yogurt dip. The tartlets are delicious hot, lukewarm, or cold.