Very Rustic Spinach And Feta Tart Recipes

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.

EASY CRUSTLESS SPINACH SAVOURY TART

Steps:

• Preheat oven to 180 °C.
• Grease a 22 cm pie dish.
• Place spinach, onion and cheese into the pie dish.
• Combine remaining ingredients and pour into pie dish.
• Bake for 35 minutes or until set.

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.