1/2 bunch spinach, stalks removed, chopped
3 shallots, finely sliced
1/2 red capsicum, finely diced
1 cup ricotta
80g Danish feta cheese
1 tablespoon basil, finely chopped
6 sheets filo pastry (store bought)
30g butter, melted
1 tablespoon extra virgin olive oil
Sea salt & cracked pepper
¼ cup pine nuts
- Preheat oven to 180°C (350°F) fan-forced. Heat a little olive oil in a pan over a medium heat, add shallots and sauté for 1-2 minutes, then add spinach and capsicum and cook for a further 3-4 minutes, stirring regularly. Season with salt and pepper and remove from heat.
- In a bowl combine ricotta, feta, basil and egg and whisk to combine. Add spinach and season to taste.
- Combine melted butter and 1 tablespoon olive oil in a small bowl. Place 2 filo sheets side-by-side on a work surface and brush each sheet evenly with the butter mix (making sure all edges are buttered well). Place 2 more sheets on top and brush with butter, then repeat once more. Cut into 15 x (8cm) squares, for a total of 24 squares with 3 sheets each (you will have some leftover here). Lightly grease a mini muffin pan with the butter mix. Place each square filo into a muffin cup, pressing gently to mould the pastry into the pan.
- Spoon the spinach filling into each case and brush the edges with the remaining butter – oil mix. Sprinkle with pine nuts in the middle of each tart. Bake for 15-20 minutes or until golden, remove from the oven.
Place tarts on 2 serving platters and garnish with basil and serve.