Filo pastry tarts with chestnut mushrooms

Name: filo pastry tarts with chestnut mushrooms
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 sheet fresh filo pastry; 5 el rapeseed oil; 250 g Chestnut mushroom; 200 g fresh spinach; 1 shallot; 100 g grated Parmesan cheese; 4 medium sized egg

Litters of filo pastry with spinach, shallot, chestnut mushrooms, Parmesan cheese and egg.

Ingredients

Kitchen Stuff

4 spring form (Ø 12 cm)

Directions

Preheat the oven to 200 ° C.
Cut the sheets of filo dough into 6 square pieces each.
Grease the spring forms with some oil.
Place a piece of filo pastry in every shape and brush with oil. Place a second piece of filo dough at an angle (so that the corners are staggered). Brush with oil.
Place a 3rd piece of filo pastry at an angle. Let all corners of the dough hang a few centimeters over the edge of the mold.
Cut the spinach coarsely and the mushrooms into slices. Chop the shallot.
Heat the rest of the oil in a stir-frying pan and cook the mushrooms for 1 min. Over a high heat. Add the spinach and shallot and cook for 1 min.
Remove the pan from the heat and mix the cheese with the mushroom spinach mixture.
Divide the mixture over the forms. Break an egg in the middle of each tartlet.
Bake the tarts in the middle of the oven for about 20 minutes. They are cooked when the egg is solidified.

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Nutrition

380Calories

Sodium14% DV341mg

Fat45% DV29g

Protein38% DV19g

Carbs3% DV9g

Fiber4% DV1g

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