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SPINACH AND FETA TART

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Serves: 3

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  • Vegetarian
What does this mean?

I don't recall where I first saw this, but I have changed the recipe to achieve (near) perfection, so I dare call it mine... I use a rather strong greek goat/sheep feta cheese, you could use a milder one if you are not keen on strong cheese. Serve with mixed green leaves.

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Ingredients

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For the pastry

  • 25 grams rolled oats (crushed)
  • 125 grams plain flour
  • 80 grams butter
  • 4 tablespoons sour cream

For the filling

  • 1 medium onion (finely chopped)
  • 250 grams frozen spinach (lightly thawed)
  • olive oil
  • 200 grams feta cheese (best quality - the tart depends on this)
  • 2 large eggs
  • 200 grams sour cream (or substitute cottage cheese)
  • 2 tablespoons Parmesan cheese (grated)
  • 2 tablespoons Parmesan cheese (grated, for topping)
  • 1 teaspoon dried oregano
  • salt
  • pepper

Method

Pastry:

  1. Mix oats and flour, add butter in small lumps and make a crumble. Add sour cream little by little to assemble the pastry.
  2. Roll the pastry, and line a buttered tin (22 cm) with the pastry. Put the tin in fridge or freezer for ½ hour.
  3. Heat the oven to 200 degrees Celsius

Filling:

  1. Soften onions in olive oil in a saucepan. Add lightly thawed spinach, turn heat down and let onions/spinach melt together.
  2. In the meantime, mix the other ingredients in a bowl. Let the onion/spinach mix cool in a sieve to extract some moisture. Bake blind the tart-case for 15 mins
  3. Mix the cooled spinach and the egg-mixture. Put filling in the tart case scatter grated parmesan over, and bake for about 30 mins.
  4. The filling shouldn't bet wet inside, if it is, bake for a little longer. Feel free to put pine-nuts on top instead of parmesan.

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