Welsh Lamb spinach and feta tartlet

  • Prep time 10 mins
  • Cook time 35 mins
  • Serves 4


  • 225g lean PGI Welsh Lamb mince, broken into small pieces
  • 500g packet of puff pastry
  • 1 tbsp sundried tomato paste or red pesto
  • 2 large handfuls of washed spinach
  • 1 courgette, very thinly sliced
  • 100g feta cheese, crumbed
  • Seasoning


  • Energy: 2655 KJ
  • Calories: 636 kcals
  • Fat: 39.2 g
  • Of which saturates: 17.5 g
  • Salt: 2.7 g
  • Iron: 2.75 mg


  1. First, preheat oven to 200˚C / 180°C fan / Gas 6.
  2. Roll out the pastry on a lightly floured surface and create a rectangle of about 20 x 30cm.
  3. Using a knife lightly score a border about 2cm from the edge and place on a large baking sheet.
  4. Next, spread the pastry with tomato paste or pesto and cover with a layer of spinach followed by the courgette slices, lamb mince, feta and seasoning, leaving the 2cm border free.
  5. Now, place the tart into the preheated oven for about 30-35 minutes, until the filling is cooked and pastry golden.
  6. Serve with salad and new potatoes.
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