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 FETA MINI TARTS
These sophisticated little Spinach Feta Tarts are deceptively easy to make and ready in under an hour!
Provided by Melissa Riker
Categories Appetizer
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a medium saucepan, melt 2 tablespoons butter over medium high heat.
- Add onions and cook until translucent.
- Reduce heat to medium and stir in spinach and salt.
- Cook until any liquid is evaporated.
- Remove from heat and allow to cool 5 minutes.
- Whisk eggs in small bowl.
- Add eggs and feta to spinach mixture..
- Lay mini tart pans on baking sheet.
- Unroll phyllo dough and brush bottom sheet with melted butter, add next sheet and repeat until all 8 layers have been coated with butter.
- Brush butter over tart pans.
- Cut dough into 6 equal squares and lay over tart pans-press lightly into pans and against edges.
- Spoon filling mixture into tarts.
- Fold edges up, leaving middle exposed.
- Brush top with butter and sprinkle with parmesan cheese.
- Bake for 30 minutes or until golden brown.
- Let cool 5 minutes and remove from tart pans, serve immediately or at room temperature.
Nutrition Facts : ServingSize 1 tart, Calories 251 calories, Sugar 1.4 g, Sodium 569 mg, Fat 16.8 g, SaturatedFat 9.5 g, TransFat 0 g, Carbohydrate 16.9 g, Fiber 1.7 g, Protein 8.9 g, Cholesterol 101.8 mg
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 & FETA TARTS (SPANAKOPITA)
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
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
CRISPY GREEK-STYLE PIE
A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 5
Steps:
- Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
- Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
- Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.
Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
SPINACH, FETA, AND PINE-NUT PHYLLO TART
Categories Leafy Green Bake Vegetarian Lunch Feta Parmesan Pine Nut Spinach Healthy Phyllo/Puff Pastry Dough Gourmet
Yield Serves 6 as a main course
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Make filling:
- In a shallow baking pan toast pine nuts in middle of oven until golden, about 4 minutes, and cool. Finely chop onion and in a large heavy skillet cook in oil over moderately low heat, stirring, until softened. Squeeze spinach to remove as much liquid as possible and stir with salt into onion. Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly. In a large bowl whisk eggs until combined and stir in spinach mixture, pine nuts, feta, and bread crumbs until combined well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
- Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then a dampened kitchen towel. In a small saucepan melt butter and cool slightly. Lightly brush a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan with a removable fluted rim with butter.
- On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan. Arrange last phyllo sheet on stack and lightly brush with butter. Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly. Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes. Serve tart warm or at room temperature.
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