Feta Spinach And Leek Tart Recipes

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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.

VERY RUSTIC SPINACH AND FETA TART



Very Rustic Spinach and Feta Tart image

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

7 ounces spinach (200g, do NOT use chard) or 7 ounces baby spinach leaves (200g, do NOT use chard)
7 ounces feta cheese (200 g, blotted dry if in brine)
1/2 cup green onion, chopped (125 ml, spring onion, or shallots)
1/2 cup heavy cream (125 ml, I used a thick creme fraiche, or use sour cream OR USE GREEK YOGHURT)
4 eggs, largest size
1 teaspoon Tabasco sauce (5 ml, or use any hot sauce)
1/2 teaspoon nutmeg, ground (optional)

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

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

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.

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