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Smgormas
Mini spinach tarts
Small spinach pie with olive tapenade and parmesan cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Let the dough and the spinach thaw. Grease the muffin mold.
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Cut the slices of dough into 4 squares each. Line the muffin molds with the dough and press it well against the edge.
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Put the thawed spinach in a sieve and press out as much moisture as possible.
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In a bowl, beat the eggs with the tapenade, cheese, whipped cream and pepper to taste.
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Stir in the spinach with a fork until everything is a nice and smooth mixture.
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Fill the tarts with the spinach mixture.
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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.
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Nutrition
75Calories
Sodium5% DV110mg
Fat6% DV4g
Protein6% DV3g
Carbs2% DV6g
Fiber4% DV1g
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