Sundried tomato, spinach and Philadelphia mini tarts
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  • Prep time 10 '
  • Total time 30 '


  • 1-2 tbspn butter, melted
  • 6 sheets readymade filo pastry
  • 1 garlic clove, crushed
  • 120 g Philadelphia Light with Garlic & Herbs
  • 18 sun-dried tomatoes, drained and chopped
  • 60 g baby spinach
  • 4 eggs
  • 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.


Nutritional Information

Typical values Per Recipe
Energy 8317.0 kj
Energy 1986.0 kcal
Fat 108.0 g
Carb 171.0 g
Protein 66.0 g
Saturated fat 33.0 g
Salt 9.9 g
Dietary fibre 21.3 g
Sugars 25.5 g
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