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
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