Spanakopita Tarts With Roasted Cherry Tomatoes
- by XpatAthens
- Thursday, 30 July 2015
A fabulous summer dish.
Ingredients
- 450g (3 cups) plain flour
- 250g chilled butter, cut into 2cm pieces
- 40g (1/2 cup) shredded pecorino or parmesan
- 2 x 240g packets small cherry trussed tomatoes
- Olive oil spray
- 1 egg
- 2-3 tablespoons chilled water
Filling
- 250g packet frozen chopped spinach, thawed
- 400g full cream feta, crumbled
- 300g fresh ricotta
- 3 shallots - trimmed, thinly sliced
- 2 tablesppons chopped fresh dill
- 3 teaspoons finely grated lemon rind
- 6 eggs, lightly whisked
If this has temped you, go to Taste.com to see the Method for making this dish.