for 8 pieces

Base

1	puff pastry dough, rolled into a rectangle

Spinach filling

600 g	frozen creamed spinach (e.g. Findus creamed spinach, defrosted)
4	eggs
120 g	grated Gruyère
1	onion, finely chopped

How it's done

Base

Cut out 8 pastry circles (each approx.10 cm in diameter), transfer to the prepared tins. Prick the bases firmly with a fork, briefly refrigerate.

Spinach filling

Mix the spinach with all the other ingredients up to and including the onion, spoon into the pastry tart cases.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220°C.

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