Spinach and Feta Tart

A community recipe by klp66

Not tested or verified by Nigella.com

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.

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.