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Cuisine Magazine Recipes

Spinach and cheese tarts

Posted on : 30-11-2016

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Ingredients 

 4 sheets butter puff pastry, partially thawed
150g tub baby spinach with cashew and parmesan dip
1/3 cup grated parmesan cheese
2 tablespoons pine nuts

Method 

Step 1

Preheat oven to 200°C /180°C fan-forced. Line 2 large baking trays with baking paper. Using an 8cm heart-shaped cutter, cut 16 hearts from pastry sheets.

Step 2

Place 1 heart on a flat surface. Leaving a 1cm border, spread with 2 teaspoons dip. Top with 1 heart. Pinch edge to seal. Place on 1 prepared baking tray. Repeat with remaining hearts and spinach dip.

Step 3

Sprinkle hearts with parmesan and pine nuts. Bake for 12 to 15 minutes or until golden and puffed. Serve.

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