Spinach And Feta Tart Recipes

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SPINACH, RICOTTA & FETA QUICHE (SPANAKOPITA TART)



Spinach, Ricotta & Feta Quiche (Spanakopita Tart) image

Serves 4-8

Provided by Domestic Gothess

Number Of Ingredients 17

250 g (2 cups) plain flour
1/2 tsp salt
140 g (1/3 + 1/4 cups) cold, unsalted butter (cubed)
40 g (1.4oz) finely grated parmesan or grana padano cheese
1 egg (separated)
about 2tbsp ice water
450 g (16oz) frozen spinach
250 g (9oz) ricotta cheese
4 large eggs (beaten)
100 ml (1/3 cup + 1 tbsp) double (heavy) cream
4 spring onions ((scallions))
small bunch finely chopped parsley (about 1/2 a 25g packet)
small bunch finely chopped dill (about 1/2 a 25g packet)
small bunch finely chopped mint (leaves only) (about 1/2 a 25g packet)
2 garlic cloves (peeled and crushed)
salt and pepper
200 g (7oz) feta cheese

Steps:

  • Place the flour, salt and butter in a bowl, rub in the butter until the mixture resembles breadcrumbs, stir in the cheese, followed by the egg yolk (save the white to use later). Add enough ice water to bring the mixture together into a ball, wrap in clingfilm and refrigerate for an hour.
  • Roll the pastry out on a lightly floured surface to about the thickness of a pound coin and transfer it to a 25cm round tart tin. Press the pastry into the corners and leave the excess overhanging. Prick the base all over with a fork then place in the freezer for 15 minutes. Meanwhile, preheat the oven to 190C/375F/gas mark 5.
  • Line the pastry case with baking parchment or tin foil, making sure there is some overhanging. Fill with baking beans, making sure that the sides are propped up then bake for 20 minutes. Remove the beans and parchment and brush the pastry all over with the reserved egg white. Return to the oven for a further 10 mins, until golden. Remove from the oven and use a very sharp serrated knife to trim off the excess pastry; set aside.
  • To make the filling, defrost the spinach, place it in a sieve and press on it firmly to extract as much excess liquid as possible; finely chop it then tip into a large bowl. Mix in the ricotta, eggs and cream.
  • Finely chop the spring onions and add to the bowl along with the parsley, dill, mint and garlic. Season well with salt and pepper and crumble in two thirds of the feta. Pour the mixture into the prepared pastry case and spread it level. Crumble over the remaining feta.
  • Bake for 35-45 minutes, until set in the middle. Cover loosely with foil partway through baking if the top starts to colour too much.
  • Allow to cool for about half an hour before serving.

SPINACH AND FETA TART



Spinach and feta tart image

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

1 tbsp oil
1 large red onion
500g spinach
500g pack ready-made all-butter shortcrust pastry
2 large free-range eggs, beaten
300g (vegetarian) feta, crumbled
2 tbsp chopped fresh dill
Beaten egg, for brushing

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 PUFF PASTRY BREAKFAST TART RECIPE



Spinach and Feta Puff Pastry Breakfast Tart Recipe image

Spinach and Feta Puff Pastry Breakfast Tart Recipe - In just a few minutes of prep time, you can have this ridiculously easy, yet incredibly flavorful golden puff pastry topped with spinach, feta, and eggs. Perfect for breakfast, brunch, or even as an appetizer.

Provided by Katerina | Diethood

Categories     Breakfast/Brunch

Time 30m

Number Of Ingredients 8

1 sheet puff pastry (, thawed)
1/2 tablespoon extra virgin olive oil
1 bag ((8 ounces) baby spinach)
2 to 3 garlic cloves (, minced)
1/2 cup crumbled fat free feta cheese
2 eggs
salt and fresh ground pepper (, to taste)
plain yogurt (, for serving (optional))

Steps:

  • Preheat oven to 400F.
  • Line a baking sheet with parchment paper.
  • Using a rolling pin, lightly roll out the puff pastry to approximately 11x11.
  • Cut in half.
  • Transfer to previously lined baking sheet and bake for 8 minutes.
  • In the meantime, prepare the filling.
  • Heat olive oil in a large nonstick skillet; add spinach and garlic and cook for 2 minutes, or until spinach is wilted. Stir frequently.
  • Stir in the crumbled feta and continue to cook for 30 seconds; remove from heat and set aside.
  • Take the puff pastry out of the oven and using a fork or a spoon, deflate the center of the puff pastry, leaving about a 1-1/2 inch puffed-up border on all sides.
  • Divide up the filling and add it to the center of both pastries.
  • Make a well in the center of the filling and crack an egg inside of the well.
  • Bake for 10 to 12 minutes, or until the puff pastry is a nice golden brown.
  • Remove from oven and let stand about 3 minutes.
  • Sprinkle with a bit of salt and fresh ground pepper.
  • Cut each pastry into 4 wedges.
  • Serve with a side of plain yogurt.

Nutrition Facts : Calories 194 kcal, Carbohydrate 14 g, Protein 3 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 181 mg, ServingSize 1 serving

SPINACH AND FETA TARTS



Spinach and Feta Tarts image

Provided by Damaris Phillips

Categories     appetizer

Time 35m

Yield 24 tarts

Number Of Ingredients 7

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 FETA MINI TARTS



Spinach Feta Mini Tarts image

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

2 tablespoons butter
1/2 teaspoon salt
1 small onion, diced (about 1/3 cup)
10 oz package frozen spinach, thawed and drained thoroughly
2 eggs
1/2 cup (packed) crumbled feta
8 sheets phyllo dough
3 tablespoons melted butter
1/3 cup parmesan cheese

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

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.

SPINACH & FETA TARTS (SPANAKOPITA)



Spinach & Feta Tarts (Spanakopita) image

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

2 eggs, beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
1 cup (4 oz.) crumbled feta cheese
1/2 cup ricotta cheese
1 Tbsp. minced garlic
1 Tbsp. finely chopped fresh mint
1/2 tsp. lemon zest
10 sheets frozen phyllo dough, thawed
3 Tbsp. butter, melted

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

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