Curry for Change

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Spinach and cheese tarts with garlic crisps


1 pack ready-rolled puff-pastry

½ tbsp cold-pressed rapeseed oil

1 clove garlic, finely chopped

½ tbsp red chilli, finely chopped

¼ tsp turmeric

½ tsp whole cumin seeds

150g fresh spinach, chopped

50g feta cheese

75g mozzarella cheese

salt and pepper to taste

1 egg yolk, beaten


  1. First make the filling for the tarts, which needs to be cold before you begin to construct. Set a frying pan over a medium heat, and when the pan is warm, add in the rapeseed oil and gently fry the chopped garlic and red chilli for 2-3 minutes. Add in the turmeric and cumin seeds and fry for another minute. Then add in the chopped spinach and turn over in the spiced oil for around 3 minutes until wilted. Set aside in a sieve to cool to ensure any excess moisture drains away.
  1. Crumble or chop the feta and cut the mozzarella into small (1 cm) cubes.
  1. Pre-heat the oven to 200ºC (190ºC fan oven). Use an 4cm round cutter cut out 8 circles of pastry. Tip: If you don’t have cutters, you can make square tarts by cutting 4cm squares.
  1. Lightly score an area 1.5 cm inside the pastry shape, try not to cut all the way through. If you have used the cutters, use a slightly smaller cutter to do this job. Then use a fork to prick the inside area 3-4 times. Place the pastry shapes onto a lightly oiled baking tray.
  1. Place little piles of the cooked, cooled and drained spinach into the centre of the tarts, then place the cubes of cheese on top. You’ll probably need 2-3 pieces of each cheese. Use a pastry brush to apply the beaten egg yolk to the edges of the tarts before placing into the hot oven for 9-10 minutes.
  1. The tarts should be golden brown on the edges and the pastry must be cooked and lightly golden on the bottom. If it isn’t completely cooked, return the tarts to the oven for another couple of minutes.
  1. Serve the tarts either warm or cold displayed on some lambs lettuce or rocket leaves.

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