Baked Spinach Tarts
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 192.6 μg | (321 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 376 mg | (9 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 3 g |
Ingredients
Preparation steps
Rinse the spinach, trim, blanch in salted boiling water until wilted then drain, rinse under cold water until cool then squeeze out excess water and chop. Dry toast the pine nuts in a frying pan. Peel the onion and garlic, chop finely, sweat in the olive oil until translucent then let cool.
Combine the spinach, onion and garlic mixture, pine nuts and raisins and season with salt and pepper.
Thaw the pastry dough. Line a baking sheet with parchment paper. Use a rolling pin to roll out the dough slightly thinner, spread the filling over the center of each square, fold in half into triangles and press the edges with a fork to seal. Arrange on the baking sheet. Whisk the egg and milk together, brush over the tarts and bake in a preheated oven (200°C) (approximately 400°F) until golden brown, about 25 minutes.