Fetta Spinach Leek Tart Food

FETA, SPINACH AND LEEK TART

Steps:

• Preheat oven to 200°C.
• Cut the leek in half and thinly slice the pale part after washing, to achieve 1 cup.
• Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes.
• Add the spinach to saucepan, cover and cook until wilted, remove from heat and remove excess water by pressing the leaves into a strainer.
• Combine in a bowl sour cream, cream and lightly beaten eggs.
• Mix together.
• Add the crumbled Feta, spinach and coarsely shredded basil leaves.
• Season with cracked black pepper. stir well.
• Line a non stick, rectangular quiche pan (35 x 13cms) with the pastry, over lapping, gently pushing down in the centre.
• Gently push the pastry into the sides of the pan then trim excess pastry.
• Place the pastry lined pan onto a baking tray and lightly prick the base with a fork.
• Pour the prepared cream cheese mixture into the pan.
• Bake in the middle of the oven for 30-35 minutes until firm and golden.
• Remove from baking tray before serving or cutting.

LEEK TART

Steps:

• Preheat oven to 425 degrees.
• Line a 9-inch pie pan with dough. Clean and trim leeks, and julienne. Melt the butter, add leeks and season and cook covered over medium to low heat for 20 minutes until softened. Mix the eggs and cream and all but 1/4 cup of the cheese and add the cooled leeks. Pour into pie shell, top with cheese and bake for 40 minutes.
• BRAISED LEEKS
• In an 8-inch skilled saute leeks in butter. Add chicken broth to almost cover. Cover pan, and to cook for about 20 minutes, until tender. Remove leeks to a platter. Reduce cooking liquid, pour over platter of leeks and garnish with fresh thyme.
• FRIZZLED LEEKS
• Heat oil to hot, but not smoking. Toss julienned leeks with some flour in a bowl. Add to hot oil and fry. Can be used as a garnish.

SPINACH AND FETA TARTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the phyllo shells on a rimmed baking sheet and set aside.
• In large bowl, combine the cream cheese and mayonnaise and stir until smooth. Fold in the spinach, feta and garlic powder. Taste and season with salt and pepper.
• Divide the filling among the phyllo shells, about 1 1/2 heaping tablespoons per shell. Bake until warmed through and the shells are golden brown, 15 to 20 minutes. Serve immediately.

SPINACH AND LEEK TART

Steps:

• Melt butter in pan, add sliced leek.
• Cook, stirrng for 3 minutes till soft, remove from heat.
• Place thawed spinach into sieve and press to remove excess water.
• Add to leek mixture.
• Combine sour cream and eggs in a bowl.
• Stir in leeks,spinach,cheese and salt and pepper.
• Heat oven to 190 C.
• Lightly grease pie tin.
• Line tin with pastry, prick base with fork.
• Bake pastry for 15 minutes.
• Pour mixture into pastry shell.
• Bake 30 minutes.

FETTA, SPINACH & LEEK TART

Steps:

• Pre-heat over to 200 degrees C. Grease a rectangular loose base tart pan (35 x 13cm). Cut the leek in half, wash and thinly slice the white and pale green part of the leek to fill 1 cup, loosely packed. Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes. Remove to side bowl. Add the spinach to saucepan, cover and cook until wilted, remove from heat then remove excess moisture by pressing leaves into a strainer. Combine sour cream, cream and eggs, and mix together in a bowl. Add the fetta, leek, spinach and basil, seaon with pepper. Stir well. Line rectangular tart pan with the pastry, over lapping and gently pushing together in the middle. Gently push the pastry into the sides of the pan then trim the edges of excess pastry. (This is easily done by rolling a rolling pin over the rim of the pan.) Place the pastry lined pan on to a baking tray and lightly prick the base with a fork. Pour the pepared fetta misture into the pan. Bake in the middle of the oven for 30-35 minutes until firm and golden in the middle. Remove from pan before cutting and serving.

SPINACH & FETA TARTS (SPANAKOPITA)

Steps:

• Heat oven to 400°F.
• Mix all ingredients except phyllo dough and butter until blended.
• Brush 1 phyllo sheet lightly with butter; cover with 4 of the remaining phyllo sheets, lightly brushing each sheet with some of the remaining butter before covering with next phyllo sheet. Cut into 6 (4-inch) squares. Press 1 phyllo stack into each of 6 muffin pan cups. Repeat with remaining phyllo sheets and butter.
• Spoon spinach mixture into phyllo cups.
• Bake 10 min. or until golden brown. Cool in pan 5 min. Remove to wire rack; cool slightly.