- 450 g of puff pastry
- 50 grams of pine nuts
- 700 g of spinach
- 6 tablespoons of extra virgin olive oil
- 2 tablespoons heavy cream
- 250 grams of crumbled feta cheese
- 1 sprig of rosemary
- 1 sprig of sage
- 1 sprig of thyme
- 100 grams of rocket
Put in a blender rosemary, thyme and sage, frullateli and keep it aside; toast the pine nuts in a nonstick skillet and set aside.
Heat a tablespoon of oil and fry the spinach, washed and drained thoroughly after they have high heat for a few minutes, add the cream, feta and salt, stir, cover and cook over low heat for 2 minutes; incorporated smoothie flavors, some toasted pine nuts and turn off the flame.
Lined with baking paper stencils for tarts 4 8 10 cm in diameter.
Roll out the pastry on a work surface and divide into 4 equal parts.
Lining the base and sides of the molds with the dough, filled baskets stuffed with pastry and sprinkle with the remaining oil.
Cook the baskets at 200 degrees for 20 minutes and serve with a base of arugula previously washed and dried.