Spinach And Feta Tart Recipes

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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.

SPINACH & FETA TARTS (SPANAKOPITA)



Spinach & Feta Tarts (Spanakopita) image

Enjoy a classic Greek recipe with these savory Spinach & Feta Tarts. Also known as Spanakopita, Spinach & Feta Tarts are a surefire way to wow the crowds.

Provided by My Food and Family

Categories     Bread

Time 40m

Yield 12 servings

Number Of Ingredients 9

2 eggs, beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
1 cup (4 oz.) crumbled feta cheese
1/2 cup ricotta cheese
1 Tbsp. minced garlic
1 Tbsp. finely chopped fresh mint
1/2 tsp. lemon zest
10 sheets frozen phyllo dough, thawed
3 Tbsp. butter, melted

Steps:

  • Heat oven to 400°F.
  • Mix all ingredients except phyllo dough and butter until blended.
  • Brush 1 phyllo sheet lightly with butter; cover with 4 of the remaining phyllo sheets, lightly brushing each sheet with some of the remaining butter before covering with next phyllo sheet. Cut into 6 (4-inch) squares. Press 1 phyllo stack into each of 6 muffin pan cups. Repeat with remaining phyllo sheets and butter.
  • Spoon spinach mixture into phyllo cups.
  • Bake 10 min. or until golden brown. Cool in pan 5 min. Remove to wire rack; cool slightly.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

SPINACH AND FETA TART



Spinach and Feta Tart image

Number Of Ingredients 1

1 dash blah

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.,

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.

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