Spinach and Feta Filo Tarts

These lovely tarts make a great quick starter course.  Spinach and feta work well together with a touch of smoke from the Garden Oven.  Makes 8 good sized tarts. Prep time 30 minutes, bake time 20-25 minutes.


Olive oil
250 g spinach leaves
Large handful of fresh basil
250 g cream cheese
A beaten egg
25 g grated cheddar or Parmesan
250 g of ready made filo pastry
50 g feta cheese


  1. Get the garden oven to 180°C at a constant temperature with the fire burning with just embers.
    Use the rack or a metal trivet on the stones.
  2. Brush a regular muffin pan with olive oil in 8 of the spaces.
  3. In a mixing bowl, add the cream cheese, grated cheddar, seasoning and egg. Beat all together.
  4. Tear all the spinach and basil into small pieces and drop into the bowl with the cheese mixture and stir together.
  5. Cut out 24 squares measuring about 5in x 5in of the filo pastry.
  6. Lay one square flat and place the other two slightly at an angle to create a jagged edge. Sit the pastry squares in the muffin pan and then spoon the spinach mixture into each pastry case.
  7. Crumble pieces of feta onto the top of each tart.
  8. Place the pan on the rack and bake for 20-25 minutes.
  9. They should come out when the tops are golden brown and the feta has browned and melted.


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