7 Quick and Easy Tarts

Spinach and Pine Nut Squares with Feta Cheese
Serves 4
Prep Time: 25 minutes
Cooking Time: 15 minutes

Go Greek with these individual tarts, which are great for a snack or starter. Make sure you use fresh spinach, not frozen. It only takes seconds to cook and goes so well with the salty feta cheese. You could also make this as one large tart and cut it into servings once cooked.

375g/13oz ready-rolled puff pastry
flour, for dusting
oil, for greasing
300g/11oz fresh spinach, washed
salt and black pepper
pinch of fresh nutmeg
1 egg, beaten, for glazing
75g/3oz feta cheese, crumbled
25g/1oz pine nuts

Preheat the oven to 200C/400F/gas mark 6. Unroll the pastry on a lightly floured surface with the long side facing you and cut in half from top to bottom. Then cut each half in half again, to make 4 even rectangles. Place them on a lightly oiled baking sheet and chill in the fridge.

Place the washed spinach in a saucepan, cover and cook over a medium heat for 2-3 minutes or until the leaves have just wilted. There's no need to add any water, as they will cook in the water on the leaves. Drain the spinach, place between two plates and squeeze out as much water as possible. Chop roughly and season with salt, pepper and nutmeg. (Go easy on the salt, as feta cheese can be quite salty.)

Make a slight cut around the edge of the pastry squares about 1cm/1/2 in away from the edge to make an inner 'frame'. Brush the edge with the beaten egg. Divide the spinach between the squares then scatter over the crumbled feta cheese and pine nuts. Bake for 15 minutes or until the pastry is risen and golden brown.