Spinach Prosciutto Tarts
8 Servings
Prep Time:10 min 
Total Time:40 min 



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    1. 1

      Preheat the oven to 180 °C (350 °F). Grease a large six-hole muffin tin (about 170 ml/2/3 cup capacity).

    2. 2

      Heat the oil in a frying pan over a medium heat and cook the onion and garlic for 5–6 minutes until soft. Add the spinach and cook, tossing with a pair of tongs until wilted. Remove from the heat and stir in the capsicum. Season to taste.

    3. 3

      Whisk the eggs and cream together in a jug and season to taste.

    4. 4

      Spray a sheet of pastry lightly with oil spray and fold widthways into thirds, like you would fold a letter. Spray again, fold in half to form a square, then spray with a little more oil. Push the folded pastry squares into the prepared muffin tin. Repeat with remaining filo.

    5. 5

      Divide the spinach mixture between pastry cases, top with the PHILLY pieces and olives, then pour over the egg mixture. Finally, top with the prosciutto.

    6. 6

      Bake for 25-30 minutes, or until the egg is set and the pastry is golden. Leave to cool in the tin for 5 minutes before serving.


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