Spinach And Feta Tarts Food

SPINACH FETA MINI TARTS

Steps:

• Preheat oven to 350 degrees.
• In a medium saucepan, melt 2 tablespoons butter over medium high heat.
• Add onions and cook until translucent.
• Reduce heat to medium and stir in spinach and salt.
• Cook until any liquid is evaporated.
• Remove from heat and allow to cool 5 minutes.
• Whisk eggs in small bowl.
• Add eggs and feta to spinach mixture..
• Lay mini tart pans on baking sheet.
• Unroll phyllo dough and brush bottom sheet with melted butter, add next sheet and repeat until all 8 layers have been coated with butter.
• Brush butter over tart pans.
• Cut dough into 6 equal squares and lay over tart pans-press lightly into pans and against edges.
• Spoon filling mixture into tarts.
• Fold edges up, leaving middle exposed.
• Brush top with butter and sprinkle with parmesan cheese.
• Bake for 30 minutes or until golden brown.
• Let cool 5 minutes and remove from tart pans, serve immediately or at room temperature.

SPINACH AND FETA TART

Steps:

• Heat oven to 200ºC/180ºC fan/ gas 6.
• Heat 1 tbsp oil in a large frying pan and gently fry the onion for 5 minutes until tender. Add the spinach and cook gently until wilted. Squeeze out any liquid and set aside.
• Roll out the shortcrust pastry on a floured surface and use to line a 20cm round tin, leaving 2-3cm hanging over the edge.
• Mix the spinach and onions with 2 beaten eggs, feta and 2 tbsp chopped fresh dill. Season well and spoon into the tart case.
• Fold the excess pastry in towards the centre, brush with beaten egg and bake for 40-45 minutes until golden and set.

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 & FETA TARTE SOLEIL

Steps:

• Thaw puff pastry until workable (about 30 minutes).

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.

SPINACH, CRAB AND FETA TARTS

Steps:

• Make the spinach and crab tarts: Melt 1 tblsp of the butter in a small saucepan.
• Add the onion and cook over medium-low heat, stirring occasionally, until translucent, about 6 minutes.
• In a large skillet, melt the remaining 1 tblsp butter in the olive oil.
• Add the spinach and cook over high heat, stirring often, until wilted, about 2 minutes.
• Stir in the garlic and ¼ tsp salt.
• Spoon the spinach into a colander set over a bowl and press down to remove the excess liquid.
• Transfer the spinach to a large bowl, reserve ¼ cup of the liquid.
• Add the reserved spinach liquid to the sautéed onions.
• Bring to a boil over high heat and boil for 2 minutes.
• Add the mixture to the spinach along with the crabmeat and feta.
• In a small bowl, beat the whole egg, egg white, heavy cream, paprika, cayenne and ¼ tsp of salt.
• Stir the mixture into the spinach.
• Preheat the oven to 350F.
• Lightly butter six 3-ounce muffin cups in a 12-cup muffin tin.
• Spread 1 sheet of filo on a work surface; keep the remaining sheets covered with a damp kitchen towel.
• Brush the filo with some of the melted butter.
• Lay another sheet of filo on top, brush with butter and repeat the process with 1 more sheet of filo and butter (3 sheets in all).
• Cut the filo into three 6-inch squares and gently press a square into each of the buttered muffin cups; discard the trimmings.
• Repeat the process with the remaining sheets of filo and melted butter.
• Using kitchen scissors, trim the corners of the filo, then neatly fold in any overhanging edges.
• Make the sauces: In a blender, combine the tomatoes, red wine vinegar and tomato paste.
• Season with salt and pepper and puree until smooth.
• Strain into a medium bowl.
• Rinse and dry the blender.
• Add the basil and olive oil and puree until smooth.
• Scrape the basil oil into a small bowl and season with salt.
• In another small bowl, combine the mayonnaise, flying fish roe (if using) lemon juice and mustard.
• Spoon the crab filling into the filo-lined cups.
• Bake the tarts in the center of the oven for about 30 minutes, or until the filo is golden-brown and the filling is set.
• Let cool slightly in muffin tin.
• Transfer the crab tarts to individual plates.
• Top each tart with a heaping tsp of the mayonnaise.
• Drizzle the tomato sauce, basil oil and balsamic vinegar around each tart.

SPINACH, FETA, AND PINE-NUT PHYLLO TART

Steps:

• Preheat oven to 375°F.
• Make filling:
• In a shallow baking pan toast pine nuts in middle of oven until golden, about 4 minutes, and cool. Finely chop onion and in a large heavy skillet cook in oil over moderately low heat, stirring, until softened. Squeeze spinach to remove as much liquid as possible and stir with salt into onion. Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly. In a large bowl whisk eggs until combined and stir in spinach mixture, pine nuts, feta, and bread crumbs until combined well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
• Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then a dampened kitchen towel. In a small saucepan melt butter and cool slightly. Lightly brush a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan with a removable fluted rim with butter.
• On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan. Arrange last phyllo sheet on stack and lightly brush with butter. Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly. Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes. Serve tart warm or at room temperature.