Feta Spinach And Leek Tart Recipes

FETA, SPINACH AND LEEK TART

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

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.

SPINACH AND LEEK TART

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.