Spinach, Crab and Feta Tarts Recipe

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Spinach, Crab and Feta Tarts
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Ingredients
24
Count
Nutrition
554
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Make the spinach and crab tarts: Melt 1 tblsp of the butter in a small saucepan.
  2. Add the onion and cook over medium-low heat, stirring occasionally, until translucent, about 6 minutes.
  3. In a large skillet, melt the remaining 1 tblsp butter in the olive oil.
  4. Add the spinach and cook over high heat, stirring often, until wilted, about 2 minutes.
  5. Stir in the garlic and 1/4 tsp salt.
  6. Spoon the spinach into a colander set over a bowl and press down to remove the excess liquid.
  7. Transfer the spinach to a large bowl, reserve 1/4 cup of the liquid.
  8. Add the reserved spinach liquid to the sautéed onions.
  9. Bring to a boil over high heat and boil for 2 minutes.
  10. Add the mixture to the spinach along with the crabmeat and feta.
  11. In a small bowl, beat the whole egg, egg white, heavy cream, paprika, cayenne and 1/4 tsp of salt.
  12. Stir the mixture into the spinach.
  13. Preheat the oven to 350F.
  14. Lightly butter six 3-ounce muffin cups in a 12-cup muffin tin.
  15. Spread 1 sheet of filo on a work surface; keep the remaining sheets covered with a damp kitchen towel.
  16. Brush the filo with some of the melted butter.
  17. Lay another sheet of filo on top, brush with butter and repeat the process with 1 more sheet of filo and butter (3 sheets in all).
  18. Cut the filo into three 6-inch squares and gently press a square into each of the buttered muffin cups; discard the trimmings.
  19. Repeat the process with the remaining sheets of filo and melted butter.
  20. Using kitchen scissors, trim the corners of the filo, then neatly fold in any overhanging edges.
  21. Make the sauces: In a blender, combine the tomatoes, red wine vinegar and tomato paste.
  22. Season with salt and pepper and puree until smooth.
  23. Strain into a medium bowl.
  24. Rinse and dry the blender.
  25. Add the basil and olive oil and puree until smooth.
  26. Scrape the basil oil into a small bowl and season with salt.
  27. In another small bowl, combine the mayonnaise, flying fish roe (if using) lemon juice and mustard.
  28. Spoon the crab filling into the filo-lined cups.
  29. Bake the tarts in the center of the oven for about 30 minutes, or until the filo is golden-brown and the filling is set.
  30. Let cool slightly in muffin tin.
  31. Transfer the crab tarts to individual plates.
  32. Top each tart with a heaping tsp of the mayonnaise.
  33. Drizzle the tomato sauce, basil oil and balsamic vinegar around each tart.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 553.79 Kcal (2319 kJ)
Calories from fat 447.21 Kcal
% Daily Value*
Total Fat 49.69g 76%
Cholesterol 81.77mg 27%
Sodium 382.59mg 16%
Potassium 669.68mg 14%
Total Carbs 10.56g 4%
Sugars 5.04g 20%
Dietary Fiber 2.59g 10%
Protein 18.18g 36%
Vitamin C 32.7mg 55%
Vitamin A 0.1mg 4%
Iron 3mg 17%
Calcium 206.7mg 21%
Amount Per 100 g
Calories 185.37 Kcal (776 kJ)
Calories from fat 149.69 Kcal
% Daily Value*
Total Fat 16.63g 76%
Cholesterol 27.37mg 27%
Sodium 128.06mg 16%
Potassium 224.16mg 14%
Total Carbs 3.53g 4%
Sugars 1.69g 20%
Dietary Fiber 0.87g 10%
Protein 6.09g 36%
Vitamin C 11mg 55%
Iron 1mg 17%
Calcium 69.2mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.7
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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