Spinach, Crab and Feta Tarts

READY IN: 1hr 15mins




  • Make the spinach and crab tarts: Melt 1 tblsp of the butter in a small saucepan.
  • Add the onion and cook over medium-low heat, stirring occasionally, until translucent, about 6 minutes.
  • In a large skillet, melt the remaining 1 tblsp butter in the olive oil.
  • Add the spinach and cook over high heat, stirring often, until wilted, about 2 minutes.
  • Stir in the garlic and ¼ tsp salt.
  • Spoon the spinach into a colander set over a bowl and press down to remove the excess liquid.
  • Transfer the spinach to a large bowl, reserve ¼ cup of the liquid.
  • Add the reserved spinach liquid to the sautéed onions.
  • Bring to a boil over high heat and boil for 2 minutes.
  • Add the mixture to the spinach along with the crabmeat and feta.
  • In a small bowl, beat the whole egg, egg white, heavy cream, paprika, cayenne and ¼ tsp of salt.
  • Stir the mixture into the spinach.
  • Preheat the oven to 350F.
  • Lightly butter six 3-ounce muffin cups in a 12-cup muffin tin.
  • Spread 1 sheet of filo on a work surface; keep the remaining sheets covered with a damp kitchen towel.
  • Brush the filo with some of the melted butter.
  • Lay another sheet of filo on top, brush with butter and repeat the process with 1 more sheet of filo and butter (3 sheets in all).
  • Cut the filo into three 6-inch squares and gently press a square into each of the buttered muffin cups; discard the trimmings.
  • Repeat the process with the remaining sheets of filo and melted butter.
  • Using kitchen scissors, trim the corners of the filo, then neatly fold in any overhanging edges.
  • Make the sauces: In a blender, combine the tomatoes, red wine vinegar and tomato paste.
  • Season with salt and pepper and puree until smooth.
  • Strain into a medium bowl.
  • Rinse and dry the blender.
  • Add the basil and olive oil and puree until smooth.
  • Scrape the basil oil into a small bowl and season with salt.
  • In another small bowl, combine the mayonnaise, flying fish roe (if using) lemon juice and mustard.
  • Spoon the crab filling into the filo-lined cups.
  • Bake the tarts in the center of the oven for about 30 minutes, or until the filo is golden-brown and the filling is set.
  • Let cool slightly in muffin tin.
  • Transfer the crab tarts to individual plates.
  • Top each tart with a heaping tsp of the mayonnaise.
  • Drizzle the tomato sauce, basil oil and balsamic vinegar around each tart.