Best Very Rustic Spinach And Feta Tart Recipes

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VERY RUSTIC SPINACH AND FETA TART



Very Rustic Spinach and Feta Tart image

A very simple, tasty, CRUSTLESS tart to throw together in minutes! This, to me, is so typical of the wonderfully casual way in which Mediterranean French dishes are made, quickly, fresh, and no-nonsense. I used a pillow pack of pre-washed baby spinach. If you need to wash it, dry in a salad spinner or dry well with paper towels, or you might have too much liquid. This is the very simplest of rustic dishes, requiring not much in the way of seasoning. Add garlic if you wish. Do not add salt if using a salty feta! Very nice with any meat main dish. DO NOT use swiss chard for this recipe: I've tried it, and swiss chard dries out on top, while real spinach does not. Please see other suggestions in the directions!

Provided by Zurie

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

7 ounces spinach (200g, do NOT use chard) or 7 ounces baby spinach leaves (200g, do NOT use chard)
7 ounces feta cheese (200 g, blotted dry if in brine)
1/2 cup green onion, chopped (125 ml, spring onion, or shallots)
1/2 cup heavy cream (125 ml, I used a thick creme fraiche, or use sour cream OR USE GREEK YOGHURT)
4 eggs, largest size
1 teaspoon Tabasco sauce (5 ml, or use any hot sauce)
1/2 teaspoon nutmeg, ground (optional)

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.

Nutrition Facts : Calories 219.2, Fat 18.1, SaturatedFat 10.9, Cholesterol 182.4, Sodium 479.3, Carbohydrate 4, Fiber 0.9, Sugar 1.9, Protein 10.7

SPINACH AND FETA TART



Spinach and feta tart image

A classic combination of spinach and feta go together to make a gorgeous vegetarian tart. You can use frozen spinach, it's cheaper and a great time-saver.

Provided by delicious. magazine

Categories     Spinach recipes

Yield Serves 4

Number Of Ingredients 8

1 tbsp oil
1 large red onion
500g spinach
500g pack ready-made all-butter shortcrust pastry
2 large free-range eggs, beaten
300g (vegetarian) feta, crumbled
2 tbsp chopped fresh dill
Beaten egg, for brushing

Steps:

  • Heat oven to 200ºC/180ºC fan/ gas 6.
  • Heat 1 tbsp oil in a large frying pan and gently fry the onion for 5 minutes until tender. Add the spinach and cook gently until wilted. Squeeze out any liquid and set aside.
  • Roll out the shortcrust pastry on a floured surface and use to line a 20cm round tin, leaving 2-3cm hanging over the edge.
  • Mix the spinach and onions with 2 beaten eggs, feta and 2 tbsp chopped fresh dill. Season well and spoon into the tart case.
  • Fold the excess pastry in towards the centre, brush with beaten egg and bake for 40-45 minutes until golden and set.

Nutrition Facts : Calories 683kcals, Fat 45.7g (25.9g saturated), Protein 25.6g, Carbohydrate 45g (5.6g sugar)

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.

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