Spinach Crab And Feta Tarts Recipes

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 MINI TARTS

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.

SPINACH, CRAB AND FETA TARTS

Steps:

• Make the spinach and crab tarts: Melt 1 tblsp of the butter in a small saucepan.
• Add the onion and cook over medium-low heat, stirring occasionally, until translucent, about 6 minutes.
• In a large skillet, melt the remaining 1 tblsp butter in the olive oil.
• Add the spinach and cook over high heat, stirring often, until wilted, about 2 minutes.
• Stir in the garlic and ¼ tsp salt.
• Spoon the spinach into a colander set over a bowl and press down to remove the excess liquid.
• Transfer the spinach to a large bowl, reserve ¼ cup of the liquid.
• Add the reserved spinach liquid to the sautéed onions.
• Bring to a boil over high heat and boil for 2 minutes.
• Add the mixture to the spinach along with the crabmeat and feta.
• In a small bowl, beat the whole egg, egg white, heavy cream, paprika, cayenne and ¼ tsp of salt.
• Stir the mixture into the spinach.
• Preheat the oven to 350F.
• Lightly butter six 3-ounce muffin cups in a 12-cup muffin tin.
• Spread 1 sheet of filo on a work surface; keep the remaining sheets covered with a damp kitchen towel.
• Brush the filo with some of the melted butter.
• Lay another sheet of filo on top, brush with butter and repeat the process with 1 more sheet of filo and butter (3 sheets in all).
• Cut the filo into three 6-inch squares and gently press a square into each of the buttered muffin cups; discard the trimmings.
• Repeat the process with the remaining sheets of filo and melted butter.
• Using kitchen scissors, trim the corners of the filo, then neatly fold in any overhanging edges.
• Make the sauces: In a blender, combine the tomatoes, red wine vinegar and tomato paste.
• Season with salt and pepper and puree until smooth.
• Strain into a medium bowl.
• Rinse and dry the blender.
• Add the basil and olive oil and puree until smooth.
• Scrape the basil oil into a small bowl and season with salt.
• In another small bowl, combine the mayonnaise, flying fish roe (if using) lemon juice and mustard.
• Spoon the crab filling into the filo-lined cups.
• Bake the tarts in the center of the oven for about 30 minutes, or until the filo is golden-brown and the filling is set.
• Let cool slightly in muffin tin.
• Transfer the crab tarts to individual plates.
• Top each tart with a heaping tsp of the mayonnaise.
• Drizzle the tomato sauce, basil oil and balsamic vinegar around each tart.