SPINACH FETA MINI TARTS
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
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
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
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.
SPINACH AND FETA FLAN
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
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!
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