Spinach and Cheese Tarts

Ingredients

• 4 sheets butter puff pastry, partially thawed
• 150g tub baby spinach with cashew and parmesan dip
• 1/3 cup grated parmesan cheese
• 2 tablespoons pine nuts

Method

1. Preheat oven to 200°C /180°C fan-forced. Line 2 large baking trays with baking paper. Using an 8cm heart-shaped cutter, cut 16 hearts from pastry sheets.
2. Place 1 heart on a flat surface. Leaving a 1cm border, spread with 2 teaspoons dip. Top with 1 heart. Pinch edge to seal. Place on 1 prepared baking tray. Repeat with remaining hearts and spinach dip.
3. Sprinkle hearts with parmesan and pine nuts. Bake for 12 to 15 minutes or until golden and puffed. Serve.