Spinach Florentine Baked Egg Tartlets

Prep time:20 min
Total time:45 min

Serves 8


1 tbsp Longo’s Salted Butter

1 tub (142 g) Longo’s Baby Spinach

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

2 cloves garlic, grated

1/4 tsp ground nutmeg

1 pkg (454 g) Longo’s Puff Pastry, thawed

8 Longo’s Large Eggs


  • Melt butter in skillet set over medium heat. Add spinach; cover and cook for 1 minute. Uncover and cook for 2 to 3 additional minutes or until wilted. Transfer to bowl and cool slightly.
  • Add mayonnaise, Parmesan, garlic and nutmeg; mix well. (Make-ahead - Reserve for 1 day.)
  • Cut each sheet of puff pastry into 4 rectangles and place on parchment- paper-lined baking sheet(s). Grease the bottoms of 8 heat-proof ramekins and centre on each piece of puff pastry. Bake in preheated 400°F oven on bottom 2 racks, rotating trays if needed halfway through, for 12 minutes or until pastry begins to puff around the edges of the ramekins.
  • Working quickly, using oven mitts, remove ramekins. Spoon some of the spinach mixture around the edges of the hollow left by the bowl, making a nest for the eggs. Crack an egg into each spinach “nest.”
  • Bake (rotating sheets as needed halfway through) for an additional 7 to 10 minutes or until whites are set and yolks are cooked to preferred doneness.

A dash of advice

Crack each egg into a bowl before sliding it onto the centre of the tart.

Nutritional Information

Per serving: 400 calories
  • Protein 13g
  • Fibre 1g
  • Fat 27g
  • Sugar 3g
  • Carbs 26g
  • Sodium 480mg