Spinach and Cheese Tartlets
Little pastry tartlets baked from a quick hot-water dough and filled with a spinach, egg and white cheese mixture.
⏱️ Prep: 20 min🍳 Cook: 30 min
Ingredients
| 100 g | butter (for the dough) |
| 1 с.л. | olive oil |
| 3 с.л. | water |
| 0.5 ч.л. | sugar |
| 0.5 ч.л. | salt |
| 220 g | flour |
| 2 | eggs |
| 160-200 g | frozen spinach |
| 1 с.л. | butter |
| 160 g | white cheese |
| 0.5 ч.л. | cumin |
Instructions
Total time: 50 minutes. Serves 8-10 tartlets.
- Bring the butter, olive oil, water, sugar and salt to a boil in a pot. Add the flour and stir until it forms a ball. While still hot, roll out the dough and cut circles to fit your baking molds.
- If you don't have molds, you can use a large fluted-edge tin. Line the molds or tin with baking paper beforehand and press the dough over the bottom and sides. Bake the shells in an oven heated to 200°C for about 15 minutes, or until the edges lightly brown.
- Braise the spinach in the butter, then stir it together with the eggs and cheese and add the cumin. If you like, you can increase the amounts of the ingredients. Fill the tartlets with the spinach filling and return them to the oven to bake until the eggs set.