Gluten Free, wheat free and vegetarian!
Pre-heat oven to 160°C/140°C Fan
Roll out the puff pastry
Using shape cutters, (7.5cm) cut 12 circles to fit a 12 hole Yorkshire pudding tray. This will be the pastry case. Using a smaller shape cutter (5cm), cut another 12 shapes for the top of the tarts.
Lightly grease the 12 hole tray. Place the 12 large circular pastry cases into the 12 holes and bake blind for 5 to 10 minutes so the pastry bottom firms up.
In a pan, add 2 tablespoons of water and add in all the spinach and cook until spinach has wilted.
Drain spinach and squeeze excess water out. Add crumbled feta cheese and grated cheese to the spinach and mix in the beaten egg and milk. Season to taste.
Add a large spoonful of spinach mixture to each case, then add it’s pastry lid. I had some extra pastry left over so I cut some little leaves to decorate.
Brush the tarts with a little egg or milk and place in oven for 15 to 20 mins until they are golden brown. You may need a bit longer depending on your oven.