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Egg Florentine tartlets

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Egg Florentine tartlets
Perfect for Sunday lunch with a green, crisp salad.
Serves
12
Prep
15-20 minutes
Cook
8-10 minutes
Each 65g serving contains (excludes serving suggestion)
KCal
117
Carbs
7.0g
Fibre
0.3g
Protein
6.5g
Fat
6.9g
Saturates
1.9g
Sugars
0.5g
Salt
0.19g
Fruit/Veg Portion
0
Ingredients

Ingredients

100g cooked drained spinach (or 100g frozen spinach, defrosted and water squeezed out)
60g light cream cheese (plain or garlic and herb if you prefer)
good pinch nutmeg
1 hen's egg
good pinch freshly ground pepper
1 heaped tbsp (15g) finely grated Parmesan cheese
4 sheets filo pasty
2 tbsp sunflower oil
12 quail's eggs
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Method

Method

Recipe tips
  • If you don’t have bun tins, you could make a large tart by shaping 3 sheets of oiled filo onto a baking tray, scrunching up the edges to create a 1cm crust, then adding the filling to the centre.
  • These work well as a starter, light lunch, for brunch, or as substantial canapés.
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