Expat Magazine

Spinach, Corn & Feta Mini Tarts

By Tasneem Rajkotwala @tasu0704

Before heading out for a short break in Oman last weekend, we had the pleasure of bringing in little festive cheer into our home after the bags were packed and we waited to drive alongside the beautiful Gulf of Oman next day . I know I have said this a zillion times but I love spending December reveling in all things colorful, celebratory and indulge in everything that keep me in high spirits; especially the food that reflect my appreciation for cooking and baking.

So, the other day it was just three of us at home lazing around in our pajamas whole day. Is there anything else better to do than take an impulse break on a weekday? While hubby and Little A cozily watched How the grinch stole christmas, I tucked a part of myself in the small corner of the kitchen doing what I do the best, rubbing my tart making skills and enjoying the loud laughters coming from other side of the home before snuggling to them with baked treats and cups of tea.


I am big on little snacks – because they are handy, are little bites of deliciousness, add elegance on a party table and are utterly cute. And the thing with tarts are that they can be turned into sweet or savory canapes at any moment picked up with fingers and enjoyed; and nobody will mind a word if a nibble make its way to the floor.

There are a lot of fresh corns in the market, so I am making the most of it and there are always a couple sitting on my counter this season to be eaten roasted for abrupt hunger pangs. Feta and spinach are other two items that are always found in my refrigerator. I love cooking not only Indian food with spinach, but love to add them in pastas, pizza sauce, fry them when weather is moody or turn into a creamy soup as they are so versatile and packed with excellent health benefits. Feta has come to become another favorite staple in my pantry as it adds an oomph to my salads, breads and canapes giving them a salty briny twist everytime.


These mini tarts are a mixture of everything delicious – however, like I always say, you can actually use any light-creamy filling you like that matches well with crisp crust of tarts. And they are pretty neat for your holiday table, tea parties or entertaining the kids at home.

This is the 8th recipe for Grand Mills, the company I had been working for as a blogger in last two months. Please check below and dig in #ToCandGrandMills on Instagram for more flour recipe inspiration for your house parties this festive season, tips,  and let’s cherish together our affection towards a local flour mill company in UAE –

If you make this recipe, kindly share your photos and feedback with the #thoughtsoverchai on Instagram and Facebook. I’d love to see your creations!

Spinach, corn and feta mini tarts


For the tart shell:
{makes 12}

  • Grand Mills All Purpose Flour – 1 1/4 cup
  • Unsalted butter – 60 gms, chilled and cut in cubes
  • Salt – a pinch
  • Egg yolk – 1
  • Chilled water – 1 to 2 tbsp, or as required

For the filling:

  • Spinach – 1 bunch, washed, stalks removed and chopped
  • Fresh corn – 1 cup, boiled in water for 5 minutes
  • Cream cheese {or spread} – 2 tbsp
  • Feta cheese – 50 gms or less
  • Olive oil – 1 tsp
  • Garlic – 1 pod, chopped
  • Salt to taste
  • Pepper to taste

Method :

  • For the tart shell – In a bowl of food processor,  combine the flour and salt. Add the cold butter and process in until crumbs form, about 30 seconds. Add the egg yolk and pulse for a few seconds more, and add water only if needed. Turn the dough onto the working surface and very lightly gather all the crumbs. Press down a little and cling wrap. Chill for about 2 hours or overnight in the refrigerator. Spray the tart tins or grease with little butter and preheat the oven to 190 Degreec C. Dust the kitchen counter with additional flour and roll the dough to 1 inch thickness. Using a round cookie cutter, cut the rounds and press into the tart tins evenly. Prick the dough with fork so that it doesn’t puff while baking.  Fill the tart shells halfway with rice or beans to add weight and bake the crust for 20-25 minutes. Transfer the tart shells onto the wire rack and let cool.
  • For the filling : In a pan add oil and garlic and saute for a few seconds. Add chopped spinach and cook for about 3-4 minutes until the moisture from the leaves dry off. Add in corn, cream cheese, salt and pepper. Turn off the gas and combine the mixture until all incorporated.
  • Fill the tart shells with the filling and crumble the feta on top. Add any garnishing of your choice and serve immediately.


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Disclosure : I am commissioned by Grand Mills to try their products and share my views. Regardless, I will only recommend those products I personally use and believe in. As always, above story and opinion remain my own.

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