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Spinach and Feta Tart

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

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.

Ingredients

Serves: 3

Metric Cups

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

For the Pastry

  • 1 ounce quick-cooking oats (crushed)
  • 4 ounces all-purpose flour
  • 3 ounces butter
  • 4 tablespoons sour cream

For the Filling

  • 1 medium onion (finely chopped)
  • 9 ounces frozen spinach (lightly thawed)
  • olive oil
  • 7 ounces feta cheese (best quality - the tart depends on this)
  • 2 large eggs
  • 7 ounces 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

Spinach and Feta Tart is a community recipe submitted by klp66 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pastry:

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

  • Soften onions in olive oil in a saucepan. Add lightly thawed spinach, turn heat down and let onions/spinach melt together.
  • 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
  • Mix the cooled spinach and the egg-mixture. Put filling in the tart case scatter grated parmesan over, and bake for about 30 mins.
  • 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.
  • Pastry:

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

  • Soften onions in olive oil in a saucepan. Add lightly thawed spinach, turn heat down and let onions/spinach melt together.
  • 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
  • Mix the cooled spinach and the egg-mixture. Put filling in the tart case scatter grated parmesan over, and bake for about 30 mins.
  • 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.
  • Tell us what you think

    What 1 Other has said

    • Tried this at the weekend- tasted really good. I substitute sour cream with yogurt and added some lemon juice to the mix.

      Posted by Amal-A on 18th November 2015
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