Spinach Crab And Feta Tarts Recipes

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, CRAB AND FETA TARTS

Steps:

• Make the spinach and crab tarts: Melt 1 tblsp of the butter in a small saucepan.
• Add the onion and cook over medium-low heat, stirring occasionally, until translucent, about 6 minutes.
• In a large skillet, melt the remaining 1 tblsp butter in the olive oil.
• Add the spinach and cook over high heat, stirring often, until wilted, about 2 minutes.
• Stir in the garlic and ¼ tsp salt.
• Spoon the spinach into a colander set over a bowl and press down to remove the excess liquid.
• Transfer the spinach to a large bowl, reserve ¼ cup of the liquid.
• Add the reserved spinach liquid to the sautéed onions.
• Bring to a boil over high heat and boil for 2 minutes.
• Add the mixture to the spinach along with the crabmeat and feta.
• In a small bowl, beat the whole egg, egg white, heavy cream, paprika, cayenne and ¼ tsp of salt.
• Stir the mixture into the spinach.
• Preheat the oven to 350F.
• Lightly butter six 3-ounce muffin cups in a 12-cup muffin tin.
• Spread 1 sheet of filo on a work surface; keep the remaining sheets covered with a damp kitchen towel.
• Brush the filo with some of the melted butter.
• Lay another sheet of filo on top, brush with butter and repeat the process with 1 more sheet of filo and butter (3 sheets in all).
• Cut the filo into three 6-inch squares and gently press a square into each of the buttered muffin cups; discard the trimmings.
• Repeat the process with the remaining sheets of filo and melted butter.
• Using kitchen scissors, trim the corners of the filo, then neatly fold in any overhanging edges.
• Make the sauces: In a blender, combine the tomatoes, red wine vinegar and tomato paste.
• Season with salt and pepper and puree until smooth.
• Strain into a medium bowl.
• Rinse and dry the blender.
• Add the basil and olive oil and puree until smooth.
• Scrape the basil oil into a small bowl and season with salt.
• In another small bowl, combine the mayonnaise, flying fish roe (if using) lemon juice and mustard.
• Spoon the crab filling into the filo-lined cups.
• Bake the tarts in the center of the oven for about 30 minutes, or until the filo is golden-brown and the filling is set.
• Let cool slightly in muffin tin.
• Transfer the crab tarts to individual plates.
• Top each tart with a heaping tsp of the mayonnaise.
• Drizzle the tomato sauce, basil oil and balsamic vinegar around each tart.

SPINACH AND FETA BOUREKAS

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add spinach, shallots, and garlic; cook and stir until wilted, 2-3 minutes. Remove from the heat; strain off any excess water. Stir in salt and pepper, set aside to cool to room temperature., On a lightly floured surface, unfold puff pastry. Cut each sheet into 4 squares. In a small bowl, combine feta and ricotta; stir in spinach mixture. Spoon cheese mixture diagonally over half of each square to within 1/2 in. of edges. Brush pastry edges with egg. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on parchment-lined baking sheets. Brush remaining egg over pastries; sprinkle with seasoning blend. Bake until golden brown, 25-30 minutes.

ROAST VEGETABLE AND FETA TARTS

Steps:

• Preheat the oven to 180°C
• Peel the kumara and cut into 3cm chunks. Cut the capsicums into large flat pieces, discarding the seeds and membranes. Halve the zucchini lengthways and cut into 3cm lengths. Peel the onions and cut into 8 wedges.
• Arrange all the veggies on 2 lightly oiled baking trays and spray with olive oil. Bake for 45 minutes until tender and golden brown, turning and moving them around a few times.
• Set aside to cool, then peel the capsicums and cut into smaller pieces.
• Use a saucer as a guide to cut 6 x 15cm rounds form the pastry sheets. Line 6 lightly greased 9.5cm (base measurement) 1 cup capacity pie dishes with the pastry.
• Place a sheet of baking paper over the pastry in each dish and fill with dry rice or beans. Blind bake for 15 minutes then remove the paper and beans and bake a further 5 minutes. Cool before filling with veggies and feta.
• Divide the vegetables and feta between the prepared pastry cases. Stand the pie dishes on a large oven try. Whist the eggs and cream together with a fork or whisk, and pour over the filling.
• Bake for 35 minutes until set.
• These can be made 1 day in advance. Can be served warm or at room temperature. Try a nice fresh salad and some crusty bread to go with it!

SPINACH & FETA TARTS (SPANAKOPITA)

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.