SPINACH AND FETA TART
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
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
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.
ROAST VEGETABLE AND FETA TART
This is a wonderfully flavoursome tart packed full of roasted vegetables. It's easy to assemble and looks stunning.
Provided by Kitzy
Categories Savory Pies
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C.
- Mix the flours then rub in the butter. Add the water and mix to a firm dough. Knead briefly then chill for 30 minutes.
- Mix all the vegetables in a roasting tin and add the garlic and rosemary. Sprinkle over some dried mixed herbs if you like. Roast for 35 minutes.
- Meanwhile, roll out the pastry and place in a 23cm (9 inch) dish. Cover the pastry with parchment paper and fill the dish with baking beans to hold it down. Bake blind for 15 minutes, then remove the paper and beans and bake for another 5 minutes.
- Fill the pastry case with the vegetables and arrange the feta on top. Bake for another 10 minutes then serve.
Nutrition Facts : Calories 477, Fat 22.8, SaturatedFat 14.4, Cholesterol 67.9, Sodium 477.4, Carbohydrate 58.6, Fiber 6.5, Sugar 8.6, Protein 12.7
TORTA RUSTICA WITH RICOTTA AND SPINACH
Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)
Provided by Melissa Clark
Categories pies and tarts, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
- Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
- Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
- When ready to bake, heat oven to 375 degrees.
- Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
- In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
- In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
- On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
- Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.
VERY RUSTIC SPINACH AND FETA TART
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
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
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