Spinach & Macadamia Feta Tartlets – Casey-Lee Lyons

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 saltCrust:
• 1 cup almond meal
• 2 tbsp tapioca flour
• 1 egg, whisked
• 1 tbsp extra virgin olive oil
• Sea saltFilling:
• 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 pepperFresh dill to garnish

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.