Spinach and macadamia feta tartlets

Spinach and macadamia feta tartlets


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

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

3 packed cups of baby 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


  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).

  3. Pre heat oven to 180 degrees 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.

  5. Combine flour into wet ingredients and mix through. Use hands to shape into a smooth dough.

  6. Break off tablespoon portions of dough and roll into balls and refrigerate for 20 mins.

  7. Dust surface with extra tapioca flour. Using a rolling pin, with gentle pressure, roll out each ball into individual rounds for each muffin hole to shape. Back in oven for 5-8 mins to start to cook dough.

  8. Saute spinach in olive oil for 1-2 mins to wilt. Remove from heat and allow to 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 fork to combine.

  10. Take out partially cooked pastry cases and spoon egg mixture into each case.

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

  12. Recipe via livelovenourishaus