On the table in 30 minutes, these spanakopita tarts are perfect for Meat-free Mondays.
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Preheat oven to 220°C. Line 2 large baking trays with baking paper. Place silverbeet in a heatproof bowl filled with boiling water. Set aside for 5 mins to wilt. Refresh under cold water. Drain well. Squeeze silverbeet to remove as much liquid as possible. Discard liquid. Place the silverbeet, fetta and egg in a large bowl. Season. Stir to combine.
Cut each pastry sheet in half to make 4 rectangles. Use a small sharp knife to score a 2cm border around the edges of the pastry. Arrange on the lined trays.
Spoon the silverbeet mixture over the pastry, inside the border. Top with tomatoes. Bake, swapping trays halfway through cooking, for 20-25 mins or until golden and puffed. Drizzle with the reserved oil to serve.