Pastry-free spinach and feta tartlets with spicy yoghurt topping
Ingredients
- TOPPING
- 250ml (1 cup) double-thick yoghurt
- 15ml (1 tbsp) olive oil
- ½ chilli, seeded and chopped
- 5ml (1 tsp) lemon zest
- a pinch of smoked paprika
- salt and freshly ground black pepper, to taste
- 250g baby spinach leaves
- 200g feta
- 4 large eggs, beaten
- 125ml (½ cup) fresh cream
- 125ml (½ cup) spring onion, chopped
- 60ml (¼ cup) fresh mint, chopped, plus extra to garnish
- salt and freshly ground black pepper, to taste
Instructions
1
For the topping, combine all the ingredients in a bowl. Leave to stand for at least 30 minutes before using.
2
Preheat the oven to 180°C. Grease 6 tartlet cases very well.
3
Combine all the ingredients in a bowl. Spoon the mixture into the cases and bake for about 15 minutes. Remove from the cases immediately.
4
Top with the yoghurt topping, garnish with mint and serve warm or at room temperature.
