Mini spinach tarts

Name: mini spinach tarts
Cook time: 20 min
Total time: 35 min
Yield: 24
Ingredients: 2 g butter to grease; 300 g frozen spinach; 6 slice dough for savory pie; 3 medium sized egg; 3 el fresh green olive tapenade; 50 g grated Parmesan cheese; 100 ml fresh cream

Small spinach pie with olive tapenade and parmesan cheese.

Ingredients

Kitchen Stuff

1 mini muffin form (24 holes)

Directions

Preheat the oven to 200 ° C.
Let the dough and the spinach thaw. Grease the muffin mold.
Cut the slices of dough into 4 squares each. Line the muffin molds with the dough and press it well against the edge.
Put the thawed spinach in a sieve and press out as much moisture as possible.
In a bowl, beat the eggs with the tapenade, cheese, whipped cream and pepper to taste.
Stir in the spinach with a fork until everything is a nice and smooth mixture.
Fill the tarts with the spinach mixture.
Put the mold on the grid in the middle of the oven and fry the tarts in about 15 minutes until golden brown and done. Serve them lukewarm.