SPINACH FETA MINI TARTS
These sophisticated little Spinach Feta Tarts are deceptively easy to make and ready in under an hour!
Provided by Melissa Riker
Categories Appetizer
Time 45m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 tart, Calories 251 calories, Sugar 1.4 g, Sodium 569 mg, Fat 16.8 g, SaturatedFat 9.5 g, TransFat 0 g, Carbohydrate 16.9 g, Fiber 1.7 g, Protein 8.9 g, Cholesterol 101.8 mg
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 TARTS (SPANAKOPITA)
Enjoy a classic Greek recipe with these savory Spinach & Feta Tarts. Also known as Spanakopita, Spinach & Feta Tarts are a surefire way to wow the crowds.
Provided by My Food and Family
Categories Bread
Time 40m
Yield 12 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
SPINACH, CRAB AND FETA TARTS
Make and share this Spinach, Crab and Feta Tarts recipe from Food.com.
Provided by evelynathens
Categories Crab
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 537.6, Fat 42.4, SaturatedFat 13.8, Cholesterol 109.8, Sodium 732.9, Carbohydrate 23.4, Fiber 3.3, Sugar 5.9, Protein 18
SPINACH AND RICOTTA TART
Rich and scrumptious, this is a great brunch dish as well as any other meal! Fairly simple to make. I prefer chopped FRESH spinach but I am posting this recipe as it was given to me. Also, I add feta or Montrachet cheese sometimes if I have it on hand.
Provided by sassafrasnanc
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
- Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
- Saute onion in butter and stir in spinach, salt, nutmeg and black pepper.
- In separate bowl, combine Ricotta cheese, cream Parmesan cheese and eggs and blend well.
- Add spinach mixture and stir well.
- Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.
- Garnish with finely chopped parsley and sliced cherry tomatoes if desired.
- May be served hot or room temperature.
Nutrition Facts : Calories 516.4, Fat 38.6, SaturatedFat 19.6, Cholesterol 192.4, Sodium 701.4, Carbohydrate 23.2, Fiber 4.2, Sugar 1.9, Protein 21.5
FETA, SPINACH AND LEEK TART
A delicious, easy to prepare tart, great for lunch or dinner, served with salad. I bought a rectangular tart tin and this was on the back so gave it a try and was thrilled with the result.
Provided by Janine Ross
Categories One Dish Meal
Time 45m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 11
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.
ROAST VEGETABLE AND FETA TARTS
These are just to die for!! They are great as an entree, a light lunch or dinner - with salad and bread. I found the recipe in the gardening magazine "Burke's back yard". I used phyllo pastry and tied them up. Use whatever veggies you like - eggplant, broccoli, pumpkin, swede, parsnip etc., world's your oyster kid!
Provided by Lorelle in Australia
Categories Lunch/Snacks
Time 2h
Yield 6 pies, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C
- Peel the kumara and cut into 3cm chunks. Cut the capsicums into large flat pieces, discarding the seeds and membranes. Halve the zucchini lengthways and cut into 3cm lengths. Peel the onions and cut into 8 wedges.
- Arrange all the veggies on 2 lightly oiled baking trays and spray with olive oil. Bake for 45 minutes until tender and golden brown, turning and moving them around a few times.
- Set aside to cool, then peel the capsicums and cut into smaller pieces.
- Use a saucer as a guide to cut 6 x 15cm rounds form the pastry sheets. Line 6 lightly greased 9.5cm (base measurement) 1 cup capacity pie dishes with the pastry.
- Place a sheet of baking paper over the pastry in each dish and fill with dry rice or beans. Blind bake for 15 minutes then remove the paper and beans and bake a further 5 minutes. Cool before filling with veggies and feta.
- Divide the vegetables and feta between the prepared pastry cases. Stand the pie dishes on a large oven try. Whist the eggs and cream together with a fork or whisk, and pour over the filling.
- Bake for 35 minutes until set.
- These can be made 1 day in advance. Can be served warm or at room temperature. Try a nice fresh salad and some crusty bread to go with it!
SPINACH, BACON & ROQUEFORT TART
Take a simple sheet of puff pastry and transform it into this fabulous spinach, roquefort & bacon tart. It's perfect for an easy lunch
Provided by Esther Clark
Categories Buffet, Lunch
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.
Nutrition Facts : Calories 308 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
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