Best Spinach And Feta Flan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPINACH FETA MINI TARTS



Spinach Feta Mini Tarts image

These sophisticated little Spinach Feta Tarts are deceptively easy to make and ready in under an hour!

Provided by Melissa Riker

Categories     Appetizer

Time 45m

Yield 6

Number Of Ingredients 9

2 tablespoons butter
1/2 teaspoon salt
1 small onion, diced (about 1/3 cup)
10 oz package frozen spinach, thawed and drained thoroughly
2 eggs
1/2 cup (packed) crumbled feta
8 sheets phyllo dough
3 tablespoons melted butter
1/3 cup parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • In a medium saucepan, melt 2 tablespoons butter over medium high heat.
  • Add onions and cook until translucent.
  • Reduce heat to medium and stir in spinach and salt.
  • Cook until any liquid is evaporated.
  • Remove from heat and allow to cool 5 minutes.
  • Whisk eggs in small bowl.
  • Add eggs and feta to spinach mixture..
  • Lay mini tart pans on baking sheet.
  • Unroll phyllo dough and brush bottom sheet with melted butter, add next sheet and repeat until all 8 layers have been coated with butter.
  • Brush butter over tart pans.
  • Cut dough into 6 equal squares and lay over tart pans-press lightly into pans and against edges.
  • Spoon filling mixture into tarts.
  • Fold edges up, leaving middle exposed.
  • Brush top with butter and sprinkle with parmesan cheese.
  • Bake for 30 minutes or until golden brown.
  • Let cool 5 minutes and remove from tart pans, serve immediately or at room temperature.

Nutrition Facts : ServingSize 1 tart, Calories 251 calories, Sugar 1.4 g, Sodium 569 mg, Fat 16.8 g, SaturatedFat 9.5 g, TransFat 0 g, Carbohydrate 16.9 g, Fiber 1.7 g, Protein 8.9 g, Cholesterol 101.8 mg

FETA, SPINACH AND LEEK TART



Feta, Spinach and Leek Tart image

A delicious, easy to prepare tart, great for lunch or dinner, served with salad. I bought a rectangular tart tin and this was on the back so gave it a try and was thrilled with the result.

Provided by Janine Ross

Categories     One Dish Meal

Time 45m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 11

200 g feta
1 leek
20 g butter
160 g baby spinach leaves
1/2 cup sour cream
1/2 cup thickened cream
3 eggs
2 tablespoons basil leaves
3 eggs
cracked black pepper
2 sheets frozen puff pastry

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



Spinach and Feta Tarts image

Provided by Damaris Phillips

Categories     appetizer

Time 35m

Yield 24 tarts

Number Of Ingredients 7

24 frozen mini phyllo shells
4 ounces cream cheese, at room temperature
1/4 cup mayonnaise
3/4 cup frozen spinach, thawed, drained and squeezed dry
1/2 cup crumbled feta cheese
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper

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.

SPINACH AND FETA FLAN



spinach and feta flan image

this is the easiest "elegant" recipe, ever. i make it for every occasion and have NEVER met someone who didn't like it. plus, it's completely versatile. the only things that can't change are the eggs/cream/butter. the rest is totally up to you! i have used asparagus, chicken, swiss, shrimp...or even three cheese. it's amazing.

Provided by lori kuykendall @thekuykendallfamily

Categories     Other Breakfast

Number Of Ingredients 7

1 stick(s) salted butter--not margarine
2 box(es) thawed, not cooked frozen spinach-squeezed!!!!
1 package(s) feta cheese
2 cup(s) whipping cream (not whipped)
2 cup(s) half and half (i use fat free)
1/8 teaspoon(s) nutmeg
6 - whole eggs

Steps:

  • preheat oven to 350. while it's heating up put the stick of butter in a casserole dish and pop it in the oven til it melts. (keep an eye on it, but if it does "brown" it's ok. the flavor is delicious!)
  • while butter is in the oven, whisk the eggs, cream, half and half, and nutmeg.
  • once butter is melted, pull from oven and swish it around the sides to "grease" the pan. put the spinach in the butter, layer with the feta, and pour the egg mixture over the top.
  • bake for about an hour. just jiggle the pan to see if it's set. it will be wiggly, but if you stick a knife in, you don't want raw egg to run up to the top. (ew.) if you have to cook longer (it depends on the dish you used), and it starts to brown too much, just pop some foil over the top.
  • eat!

Related Topics