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Sundried tomato, spinach and Philadelphia mini tarts
Philadelphia Light with Garlic & Herbs
, drained and chopped
salt and pepper
Preheat the oven to 180 °C/fan 170 °C/gas mark 4.
Grease a muffin tray tray with non-stick spray; set aside. Brush each filo sheet with butter, and stack them one on top of the other. Using a sharp knife, cut the sheets into 6 squares, and line each muffin cup, pushing gently down so the pastry touches the base and sides.
Place the garlic, Philadelphia Garlic & Herbs, sun-dried tomatoes, spinach, eggs, salt and pepper in a blender. Pulse a few times, or until thoroughly combined.
Spoon the mixture into the filo cups and bake for 15-20 minutes, or until the pastry is golden and the filling is set. Allow to cool for 5 minutes before serving.
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