PASTRY DOUGH INGREDIENTS
• 125 grams all-purpose flour plus extra for dusting
• Pinch of salt
• 75 grams cold unsalted butter plus extra for greasing
• ½ teaspoon ground nutmeg
• 1-2 tablespoons water

FILLING INGREDIENTS
• 250 grams spinach, chopped
• 25 grams unsalted butter
• 150 ml double cream
• 3 egg yolks
• 125 grams feta cheese
• 50 grams pine nuts
• Salt and pepper, to taste

METHOD
• Grease 6.9-cm loose-based tart tins.
• Pre-heat the oven to 200°C.
• Sift the flour and salt in a food processor and add the butter, process until the mixture resembles bread
   crumbs.
• Tip the mixture into a large bowl and add the nutmeg and enough cold water to bring the dough together.
• Turn out the dough onto a floured surface and work the dough against the marble taking care not to
   overwork it. Divide the dough into 6 equal pieces. Roll out each piece to fit the tart tins and carefully place
   the dough in each tart tin. Roll the rolling pin over the tin to neaten the edges and trim off the extra pastry.
   Use a fork to poke holes in the dough.
• Place parchment paper in each of the tins and fill with Baking Beans, and refrigerate for 30 minutes.
• Blind bake the tart cases for 10 minutes and then remove the Baking Beans and parchment paper and bake
   for another 10 – 15 minutes until golden brown. Leave aside to cool.
• In the meantime, blanch the spinach in boiling water for approximately 1 minute and then drain out the
   water.
• In a frying pan, melt the butter and add the spinach and gently cook until all the excess liquid has
   evaporated. Season with salt and pepper.
• Add in the double cream and egg yolks, and stir continuously to combine and cook through.
• Crumble the cheese and divide equally between the 6 tarts and top with the spinach mixture.
• Bake for 10 minutes and then scatter the pine nuts over the tartlets and cook for another 5 minutes.