Spinach tartlet with caramelized onion and walnuts

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Recipe by Damaris Beems Course: Apetizer, Side dishCuisine: Lebanese, Arabic, Middle East
Servings

4

Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes

I can never eat enough spinach. In every variation, this is my all-time favorite vegetable. In this pie, spinach doesn’t attract all the attention, but more than enough to please me. The caramelized onion and walnuts make it a festive little dish. It’s a winner. Delicious as an appetizer, snack or side dish.

Ingredients

  • 16 sheets filo dough

  • 2 Onions

  • 1 kilo fresh spinach

  • 50 gram Walnuts

  • 5 table spoon agave syrup (or caster sugar)

  • 3 tea spoon caster sugar

  • 10 table spoon plant based butter

  • 1 splash olive oil

  • 1 tea spoon Lebanese seven spice powder (or 1/4 teaspoon nutmeg)

  • 150 ml plant based cream

  • 0,5 tea spoon turmeric

  • salt and pepper

Cooking time

  • Heat in a pan the butter (reserve 1 tbsp.) with a few tablespoons of olive oil. Cut the onions into rings and fry them gently with the sugar, about 20 minutes until they are caramelized. Preheat the oven at 180 degrees.
  • Heat the rest of the olive oil in another pan and fry the spinach alternately. Let it shrink well and all moisture evaporate. Add a table spoon of butter. Then add the seven spice powder/nutmeg and some salt and pepper. Mix well.
  • Grease the bowls with a little oil. Place 4 sheets of filo dough on top of each other in the bowls, slightly shifted at a time. Spread a little oil between each layer. Make sure it comes over the edge nicely. In order that the edges always end up in a different place.
  • Now roast the walnuts in a dry frying pan. When they start to smell nice, add the agave syrup and turmeric. Stir well.
  • Mix the cream with the spinach and stir well. Now you can fill up your bowls. Start with the spinach. Then put a spoonful of onion on top and cover with the walnuts.
    Place the ramekins in the oven and let them brown for 15 minutes. Check every 5 minutes to make sure it’s not going too fast, otherwise the filo dough could burn. And that would be a shame.

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