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Golden mini Mediterranean spinach feta and sun-dried tomato tarts on a rustic baking sheet.

Mini Mediterranean Spinach, Feta, and Sun-Dried Tomato Tarts

Flaky, golden individual pastry tarts packed with seasoned garlic spinach, rich egg custard, tangy Greek feta, and crowned with jewel-toned sun-dried tomatoes.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 12
Course: Mezze, Snack
Cuisine: Greek
Calories: 145
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 roll pre-made shortcrust pastry or puff pastry sheet thawed
  • 1 tbsp butter melted for greasing the pan
For the Filling & Egg Custard:
  • 2 cups fresh baby spinach roughly chopped
  • 1 tbsp quality olive oil
  • 1 clove garlic minced
  • 1/2 cup Greek feta cheese crumbled
  • 1/4 cup oil-packed sun-dried tomatoes chopped or julienned
  • 4 large eggs
  • 1/2 cup whole milk or heavy cream
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp dried oregano or thyme

Method
 

  1. Prep the Crust Shells: Preheat your oven to 190°C / 375°F. Lightly grease a standard 12-cup muffin tin with the melted butter. Roll out your thawed pastry dough onto a lightly floured surface. Cut pastry rounds using a 3.5-inch circular cookie cutter or a wide drinking glass rim. Press each circle gently into the muffin tin cavities, ensuring the dough fits snugly against the bottom and sides. Use a fork to prick the bottom of each shell a few times to prevent bubbling.
  2. Sauté the Spinach: Heat olive oil in a small skillet over medium heat. Sauté the minced garlic for about 30 seconds until fragrant. Add the chopped spinach and cook for 2–3 minutes until completely wilted. Remove from heat and press the spinach firmly into a fine-mesh strainer or squeeze inside a clean kitchen towel to remove all excess moisture. This is a crucial step to prevent a soggy pastry base!
  3. Mix the Egg Custard: In a medium mixing bowl, whisk together the eggs, whole milk or cream, sea salt, black pepper, and dried herbs until smooth and fully combined.
  4. Assemble and Bake: Divide the squeezed, wilted spinach and most of the crumbled feta evenly among the bottoms of the raw pastry cases. Slowly ladle the egg custard mixture into each cup, filling them about 3/4 of the way to the top. Do not overfill. Top off each tartlet with a few pieces of chopped sun-dried tomatoes and the remaining bits of feta cheese, exactly as styled in image. Bake for 20–25 minutes until the pastry edges turn a crisp golden brown and the egg centers are set.
  5. Cool and Serve: Let the mini quiches cool inside the tin for about 5 minutes. Gently run a thin knife around the edges to lift them out. Serve warm or at room temperature!

Notes

  • Always ensure your spinach is squeezed completely dry to protect the crispness of the pastry crust.
  • If storing for later, keep in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat in a 175°C / 350°F oven to retain crispiness.