Spinach Tarts Preparation Time: 35 minutes | Cooking Time: 30 minutes 1 2/3 cups plain flour 1/2 teaspoon salt 60g butter 1 cup cold water 1 teaspoon lemon juice 30g butter, extra 1 small brown onion, chopped finely 100g finely chopped spinach 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 cup pine nuts, toasted

Sift flour and salt into large bowl. Using fingertips, rub butter into flour mixture. Using knife, stir in combined water and juice. Roll dough into ball; divide in half.

Roll one dough portion on floured surface. Using 7mm cutter, cut 12 rounds from dough. Repeat with remaining dough. Line greased 12-hole patty pin with 12 rounds.

Preheat oven to moderately hot.

Melt extra butter in medium saucepan, add onion; cook until onion is soft. Stir in spinach; cook 5 minutes. Add nutmeg, pepper and pine nuts; stir well.

Fill pastry rounds in patty tin with even quantitites of spinach mixture. Seal spinach tarts with remaining pastry rounds. Using fork, prick top of each tart twice.

Bake tarts, uncovered, in moderately hot oven 20 minutes or until golden brown. Serve hot or cold.

SERVES 4

TIP: Frozen spinach can be used instead of fresh spinach, if you prefer.