As the title states, I had a lot of stuff to use before I headed back to the not so glorious weather as the Cote d’Azur, but wonderful United Kingdom. Massively misjudging how much stuff I had to take back meant I had to leave the collection of herbs and spices that we had collected. I am probably a bit more frugal than most and I really didn’t want to leave them but paying 10 Euros per kg of excess baggage meant sacrifices had to be made (unfortunately.)
I had some frozen spinach to use, as well as puff pastry, a lemon and feta. I brainstormed and tarts were formed. Yummy and giving me less guilt about wasting food! Perfect hot or cold, for lunch or dinner or even a picnic. And ready in about 20 minutes!
Spinach & feta tart
Serves 2 or more depending on how big you like your portions
Half a pack of puff pastry, rolled into a rectangle
About 100grams spinach, thawed if frozen
1/2 a pack of feta cheese
Squeeze of lemon juice
Few grates of lemon rind
Pinch of chilli flakes
Garlic clove, crushed
A little olive oil
Pinch of nutmeg if you have any goes quite nicely!
Method
1. In a bowl, combine the thawed and drained spinach, crumbled feta, lemon juice and rind, garlic with salt and pepper, nutmeg and a glug of olive oil.
2. Arrange your mixture on the rolled out pastry, leaving a pastry border of about an inch or more for those who love their pastry.
3. Bake in a preheated oven at 190 C for around 20 minutes.
Tomato thyme and feta tart 
Serves the same amount
Half a pack of puff pastry, rolled into a rectangle (or however you like to be honest.. Go wild.)
The other half of the pack of feta
2tsp dried or fresh thyme
Any tomatoes you have, thinly sliced, enough to cover the pastry
Method:
1. Crumble the cheese evenly over the pastry, arrange the tomato slices over the cheese so that there is no gaps between them. Drizzle with a little olive oil, sprinkle over the thyme and season with pepper (feta is salty enough! ). Bake for around 20 minutes in a preheated oven at 190 C.
Phoebe's tastings & travels 