Spinach and feta tart
	Serves 6 These tarts can be made in advance because they reheat very well. If you make extra filling you can put more on the top as you reheat them.		aubergine torte goats cheese bruschetta baked brie waffles sweet potato frittata spring rolls roast fennel filo aubergine involtini walnut and olive trotolle spinach and feta tart Halloumi tikka

	Spinach and feta tart 300g puff pastry 500g fresh spinach 1 small onion 2 small cloves of garlic little olive oil ½ bunch fresh mint ½ bunch fresh coriander 200g Greek feta cheese juice of two lemons	Cut the onion and garlic fine and fry in the olive oil until soft but not browned. Add the spinach and cook until the spinach is wilted and most of the liquid has evaporated off. Take the spinach off the heat and add the remaining ingredients. Place over a sieve and allow to cool. Roll the puff pastry to about 3mm thickness. Cut in into squares. Place a ball of spinach filling onto each square and brush the edges with beaten egg. Sprinkle some seeds over the pastry and bake in a hot oven for about 20 minutes. The pastry will rise up around the filling.
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