Feta Spinach And Leek Tart Recipes

SPINACH AND FETA TARTS

Spinach and Feta Tarts image

Provided by Damaris Phillips

Time 35m

Yield 24 tarts

Number Of Ingredients 7

Ingredients

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 AND LEEK TART

Spinach and Leek Tart image

Adapted from a recipe torn from an Australian Womens Weekly - I made one large tart but you could make individual ones if you wished.You could also use a pre made pastry shell.

Provided by katew

Categories Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 large leek, wash well and slice finely
20 g butter
250 g frozen spinach, thawed
300 g sour cream, lite is fine
3 eggs, beaten
3/4 cup grated tasty cheese
salt and pepper
shortcrust pastry, I used 2 sheets of frozen pastry

Steps:

Melt butter in pan, add sliced leek.
Cook, stirrng for 3 minutes till soft, remove from heat.
Place thawed spinach into sieve and press to remove excess water.
Add to leek mixture.
Combine sour cream and eggs in a bowl.
Stir in leeks,spinach,cheese and salt and pepper.
Heat oven to 190 C.
Lightly grease pie tin.
Line tin with pastry, prick base with fork.
Bake pastry for 15 minutes.
Pour mixture into pastry shell.
Bake 30 minutes.

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

Ingredients

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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