Spinach & Macadamia Feta Tartlets

Ingredients

  • Macadamia Feta:
    1 cup raw macadamias (soaked overnight)
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1- 2 tbsp water
  • 2 tsp dried oregano
  • Sea salt

    Crust:

  • 1 cup almond meal
  • 2 tbsp tapioca flour
  • 1 egg, whisked
  • 1 tbsp extra virgin olive oil
  • Sea salt

    Filling:

  • 3 packed cups baby spinach or English spinach
  • 2 eggs
  • 1/3 cup macadamia feta
  • 1/2 tsp dried dill
  • 1/2 tsp lemon zest
  • Pinch nutmeg
  • Sea salt and pepper

    Fresh dill to garnish

Homestyle rustic pastry filled with spinach and macadamia feta.
The recipe is low carb, gluten free and dairy free friendly.

FODMAP Note:
To keep this recipe FODMAP friendly, as per Monash recommendation, stick to 1/4 cup almond
meal, equivalent to 20 macadamias and up to 1 1/2 cups baby spinach (or use English spinach).
Making these into mini tartlets as shown makes it easy to stay within these amounts.

Method

1. To make macadamia feta, strain and rinse soaked macadamias well.

2. In a blender pulse macadamias, lemon juice, olive oil and water (start with 1 tbsp water and
add extra if needed) Pulse to form a texture that resembles cottage cheese. Place in
refrigerator until ready to use.

3. Pre-heat oven to 180’C. Grease a mini muffin tray.

4. Prepare crust. In a mixing bowl combine almond meal, tapioca and salt. Create a well in the
centre and add whisked egg and olive oil. Combine flour into wet ingredients until mixed
through. Use hands to shape into a smooth dough.

5. Break off tablespoon portions of dough and roll into a ball. Refrigerate for 20 mins (helps dough
to hold without gluten flour).

6. Dust surface with extra tapioca flour. Using a rolling pin and with gentle pressure roll out each
ball into individual rounds for each muffin hole. If mixture is sticking dust surface with extra
tapioca flour or refrigerate for longer. Shape edges as needed.

7. Press each dough round into the muffin hole to shape. Bake in oven for 5-8 minutes to start to
cook dough.

8. Meanwhile, sauté spinach in extra virgin olive oil for 1-2 minutes to wilt. Remove from heat and
allow to slightly cool. Finely chop.

9. In a mixing bowl whisk eggs. Add baby spinach, macadamia feta, dill, lemon zest, nutmeg and
salt and pepper. Lightly whisk with a fork to combine.

10. Take out par cooked pastry cases and spoon egg mixture into each hole.

11. Continue baking in oven until egg is cooked through and edges are golden. Garnish with fresh
dill to serve.

Recipe Tips

The macadamia feta will make extra. The extra macadamias are needed for it to come together in a blender.
You can add the extra macadamia feta to salads or your favourite savoury dishes.

If serving these to entertain add an extra dollop of chilled macadamia feta onto each tartlet before serving and garnish with fresh oregano leaves or micro herbs.

To add extra flavour use garlic infused extra virgin olive oil.

*To save time you can also use 1/2 cup frozen spinach defrosted (drain excess liquid) and skip cooking step.

You can also make this recipe with store bought filo pastry.

You can swap dill out for oregano or parsley.

Add cubes of roast Jap pumpkin for a variation.

Casey-Lee Lyons

Live Love Nourish is Passionate about helping others to live a healthier life, nutritionist, naturopath, recipe developer and mum of two Casey-Lee Lyons from Live Love Nourish shares nutrition tips and wholefood recipes that nourish from the inside out. Through her refreshing approach to health she aims to help others feel empowered and inspired to live a nourishing, healthy and happy life.

She also specialises in healthy recipes free from gluten, dairy and other dietary requirements such as low FODMAP, nut free, egg free and more.

To browse through the Live Love Nourish recipes visit her website and follow on social media *links below. 

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