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Picture of Artichoke And Feta Tarts
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3301 kcal 165 %
  • Fat 256 g 395 %
  • Saturated 77 g 384 %
  • Carbs 206 g 69 %
  • Fiber 13 g 52 %
  • Protein 60 g 119 %
  • Cholesterol 377 mg 126 %
  • Sodium 3089 mg 129 %
  • Calcium 681 mg 68 %
  • Magnesium 98 mg 23 %
  • Potassium 466 mg 10 %
  • Iron 21 mg 114 %
  • Zinc 6 mg 57 %
  • Phosphorus 774 mg 111 %
  • Vitamin A 616 µg 68 %
  • Vitamin C 0 mg 1 %
  • Thiamin (B1) 2 mg 154 %
  • Riboflavin (B2) 2 mg 192 %
  • Niacin (B3) 18 mg 114 %
  • Vitamin B6 1 mg 52 %
  • Folate equivalent (total) 579 µg 145 %
  • Vitamin B12 2 µg 104 %
  • Vitamin D 3 µg 18 %
  • Vitamin E 8 mg 50 %
  • Vitamin K 85 µg 71 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Artichoke And Feta Tarts

Ingredients

  • 1/3 cup heavy cream
  • 4 ounces feta, divided
  • Kosher salt, freshly ground pepper
  • 1 14-ounce (1 sheet) or 17.3-ounce (2 sheets) package frozen puff pastry, thawed
  • All-purpose flour (for work surface)
  • 2 4-ounce jars marinated artichoke hearts, drained, halved
  • 2 tablespoons olive oil
  • 1 large egg, beaten to blend

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