• BH&G 3325

    From Dave Drum@1:229/452 to All on Thu Jul 15 10:19:02 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spinach & Feta Tart
    Categories: Pastry, Greens, Cheese, Citrus, Herbs
    Yield: 4 Servings

    3 tb Extra-virgin olive oil
    1 bn Green onions; thin sliced
    1 lb Fresh spinach; tough stems
    - removed
    1 Sheet puff pastry; thawed
    1 sm Lemon
    2 lg Eggs
    1/2 c Creme fraiche
    2 tb Snipped fresh dill
    1/2 ts Kosher salt
    1/4 ts Ground black pepper
    1/8 ts Fresh grated nutmeg
    4 oz Feta cheese; crumbled
    1/2 c Fresh mint leaves, torn if
    - large
    1/4 c Fresh dill sprigs
    Sauteed Lemons

    In a very large skillet heat 1 tablespoon oil over
    medium-high heat. Add the green onions; cook and stir
    until tender and fragrant, about 2 minutes.

    Gradually add about 12 cups of the spinach, tossing with
    tongs until wilted, about 2 minutes. Remove and cool
    slightly. Drain and squeeze spinach mixture to remove as
    much liquid as possible. Coarsely chop the spinach
    mixture; set aside.

    Set oven @ 400ºF/205ºC.

    Line a baking sheet with parchment paper; set aside. On a
    lightly floured surface roll out puff pastry sheet to a
    13x11-inch rectangle. Carefully transfer the pastry to
    the prepared baking sheet. Moisten the edges of the
    pastry with water and fold over a 1/2-inch border on all
    sides; press border lightly. Using the back of a paring
    knife, make evenly spaced indentations around the outside
    edge of the pastry (this will help the border rise
    evenly). Chill pastry for 15 minutes or up to 1 hour.

    Meanwhile, zest and juice the lemon. In a medium bowl
    whisk together 1 teaspoon lemon zest, eggs, creme
    fraiche, snipped dill, 1/2 teaspoon salt, 1/4 teaspoon
    pepper, and nutmeg. Stir in chopped spinach mixture and
    feta. Spread over the surface of the pastry. Bake about
    30 minutes or until pastry is puffed and nicely browned
    on the bottom and filling is set. Slide onto a wire rack;
    cool.

    Just before serving, toss remaining spinach, mint leaves,
    and dill sprigs with 1 tablespoon lemon juice and
    remaining 2 tablespoons oil. Season to taste with salt
    and pepper. Top with Sauteed Lemons. Serve with tossed
    spinach and additional feta, if desired.

    SAUTEED LEMONS: Thin slice one small lemon. Season with
    salt and pepper. In a large skillet heat 1 tablespoon
    olive oil over medium heat. Cook slices 3 to 5 minutes or
    until browned, turning once. Remove. Let cool.

    Makes: 6 servings

    Better Homes & Gardens | October 2016

    MM Format by Dave Drum - 25 October 2016

    Uncle Dirty Dave's Archives

    MMMMM

    ... "A jury is composed of twelve men of average ignorance." -- Herbert Spencer

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