Best Spinach And Feta 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, FETA, AND PINE-NUT PHYLLO TART

Steps:

• Preheat oven to 375°F.
• Make filling:
• In a shallow baking pan toast pine nuts in middle of oven until golden, about 4 minutes, and cool. Finely chop onion and in a large heavy skillet cook in oil over moderately low heat, stirring, until softened. Squeeze spinach to remove as much liquid as possible and stir with salt into onion. Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly. In a large bowl whisk eggs until combined and stir in spinach mixture, pine nuts, feta, and bread crumbs until combined well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
• Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then a dampened kitchen towel. In a small saucepan melt butter and cool slightly. Lightly brush a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan with a removable fluted rim with butter.
• On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan. Arrange last phyllo sheet on stack and lightly brush with butter. Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly. Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes. Serve tart warm or at room temperature.

VERY RUSTIC SPINACH AND FETA TART

Steps:

• Heat oven to 350 deg F/180 deg Celsius If you have a convection/fan oven, lower heat slightly.
• Grease a normal-sized pie tin or tart plate with butter.
• In a large bowl, tear up the spinach leaves. To make this less "rustic", LOL, you can chop the leaves finely!
• Crumble the feta cheese over the leaves and add the chopped green/spring onions.
• In another bowl, beat the cream with the eggs until well beaten and very smooth. DO use thick cream: the creme fraiche we get is slightly softer than the consistency of cream cheese, which is great! Or use sour cream, which is thicker than plain cream.
• Add to the bowl of vegetables, Tabasco, and if you like, the nutmeg.
• Stir this whole funny mess together.
• Scrape into the greased tart plate, and bake in the pre-heated oven for 30 - 35 minutes, When done, it will be puffed up slightly in the centre, and will not wobble when you shake it.
• Can wait in a warming oven.
• NOTE: this recipe can be "refined" by slicing the dried leaves finely, and the final mixture baked in individual tartlet tins. In that case, serve it with a topping of thick yoghurt (Greek style) seasoned with a little salt, pepper, and a sprinkling of paprika. This way, it can be little tartlets for a buffet or other occasion -- and it will still be quick and easy to do.

SPINACH AND FETA TART

Steps:

• Gradually add about 12 cups of the spinach, tossing with tongs until wilted, about 2 minutes. Remove and cool slightly. Drain and squeeze spinach mixture to remove as much liquid as possible. Coarsely chop the spinach mixture; set aside. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. On a lightly floured surface roll out puff pastry sheet to a 13x11-inch rectangle. Carefully transfer the pastry to the prepared baking sheet. Moisten the edges of the pastry with water and fold over a 1/2-inch border on all sides; press border lightly. Using the back of a paring knife, make evenly spaced indentations around the outside edge of the pastry (this will help the border rise evenly). Chill pastry for 15 minutes or up to 1 hour. Meanwhile, zest and juice the lemon. In a medium bowl whisk together 1 teaspoon lemon zest, eggs, creme fraiche, snipped dill, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in chopped spinach mixture and feta. Spread over the surface of the pastry. Bake about 30 minutes or until pastry is puffed and nicely browned on the bottom and filling is set. Slide onto a wire rack; cool. Just before serving, toss remaining spinach, mint leaves, and dill sprigs with 1 tablespoon lemon juice and remaining 2 tablespoons oil. Season to taste with salt and pepper. Top with Sauteed Lemons. Serve with tossed spinach and additional feta, if desired. From the Test Kitchen SAUTEED LEMONS: Thinly slice one small lemon. Season with salt and pepper. In a large skillet heat 1 tablespoon olive oil over medium heat. Cook slices 3 to 5 minutes or until browned, turning once. Remove. Let cool. Nutrition Facts (Spinach & Feta Tart) Per serving: 469 kcal cal.,