Best Fetta Spinach Leek Tart Recipes

FETA, SPINACH AND LEEK TART

Steps:

• Preheat oven to 200°C.
• Cut the leek in half and thinly slice the pale part after washing, to achieve 1 cup.
• Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes.
• Add the spinach to saucepan, cover and cook until wilted, remove from heat and remove excess water by pressing the leaves into a strainer.
• Combine in a bowl sour cream, cream and lightly beaten eggs.
• Mix together.
• Add the crumbled Feta, spinach and coarsely shredded basil leaves.
• Season with cracked black pepper. stir well.
• Line a non stick, rectangular quiche pan (35 x 13cms) with the pastry, over lapping, gently pushing down in the centre.
• Gently push the pastry into the sides of the pan then trim excess pastry.
• Place the pastry lined pan onto a baking tray and lightly prick the base with a fork.
• Pour the prepared cream cheese mixture into the pan.
• Bake in the middle of the oven for 30-35 minutes until firm and golden.
• Remove from baking tray before serving or cutting.

SPINACH AND FETA TARTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the phyllo shells on a rimmed baking sheet and set aside.
• In large bowl, combine the cream cheese and mayonnaise and stir until smooth. Fold in the spinach, feta and garlic powder. Taste and season with salt and pepper.
• Divide the filling among the phyllo shells, about 1 1/2 heaping tablespoons per shell. Bake until warmed through and the shells are golden brown, 15 to 20 minutes. Serve immediately.