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Spinach and feta tart


Tart dough:

Mix the flour with the butter and salt until a sandy dough results, then add the egg and milk and gather all the dough in a ball that is put in the fridge for an hour. The dough is divided into two (two tarts come out) and spread, then put in a pan greased with oil. Prick with a fork and put in the oven for 10 minutes. Then sprinkle a little semolina which will absorb the moisture of the spinach and cheese mixture. Put the filling, grate the cheese on top and put the tray in the oven for 30 minutes.

Filling:

The spinach is washed, boiled and put in a strainer to drain all the water. Then chop, mix with feta cheese, onions and garlic. No more salt because the girl is quite salty.


Salted spinach tart and feta cheese

Spanakopita is a salty Greek cake made with filo pastry (in my case puff pastry) and filled with spinach and feta cheese.

  • Ascen Jiménez
  • Cuisine: Greek
  • Recipe type: vegetables
  • Calories: 200
  • Portions: 12
  • Preparation time: 10M
  • Cooking time: 25M
  • Total time: 35M

Ingredients

  • 2 round puff pastry sheets (or a packet of filo pastry)
  • 400 g spinach
  • 30 g oil
  • 2 chives
  • 1 Egg
  • 5g milk
  • 200 g chopped feta cheese
  • 1 teaspoon chopped dill
  • A few chopped parsley leaves
  • 15 g butter
  • Shawl
  • Black pepper (optional)
  • 1 beaten egg to spread the surface (we can also use a little milk)

Preparation

Wash the spinach in a saucepan with plenty of salted water (about 3 minutes in boiling water will suffice). We drain them well in the castle.

Put chives (in quarters) in a glass of oil and crush: 10 seconds, speed 4. And then we schedule 3 minutes, varoma, speed 1.

Add the spinach, well drained. Also, egg, milk, feta cheese, dill, parsley, butter, salt and pepper. I mixed everything up over time 4 seconds at speed 4.

Preheat to 200º.

In a round mold, suitable for the oven, we put under it a sheet of puff pastry with grease-resistant paper, so that it does not stick to the mold. The mixture we just prepared will be our filling, so we spread it evenly on that puff pastry sheet. Close the salted cake with the other puff pastry sheet and seal the edges.

We punctuate the surface and, with a knife, we make the lines that will guide us later in cutting the cake. We spread the surface with beaten egg and we will have it ready to bake.


Artichoke tart, spinach and goat cheese

As I have confessed in the past, I am a great lover of Italy and its gastronomy and I always eat dishes of Italian origin with love and lust. Among my favorite chefs in bella Italia is Gino D & # 8217Acampo who has some extraordinary shows in which he combines the culinary art of Italian "cuisine" with successful expeditions in the sunny parts of his homelands.

From Rome I bought one of his cookbooks entitled "Buonissimo" which finally served as a source of inspiration for the product I present today & # 8230 a simple tart, easy to prepare and very tasty.

Obviously, it wouldn't have been me & # 8211 La Gourmandise & # 8211 if I hadn't changed the recipe, but common sense, ethics and fairness force me to mention the source of inspiration.

ingredients (6-8 servings, 24 cm shape):

For the tart dough:

For the filling:

  • 2 lg olive oil
  • 1/2 piece of sliced ​​leek
  • 2-3 strands of chopped green garlic slices
  • 1 small jar (200 gr) of artichokes preserved in oil
  • 300 gr frozen spinach
  • 6 medium eggs
  • 100-150 ml of water
  • 125 gr goat feta
  • salt and pepper to taste

Method of preparation:

  1. Bake the base / tart dough as in the case of Quiche Lorraine.
  2. Prepare the composition as follows: Saute the leeks and garlic in a low heat in olive oil until they soften well.
  3. Add the artichoke pieces cut in half and drained of oil and frozen spinach, as well as water. Let everything cook for about 10 minutes, stirring often.
  4. Beat the eggs with a fork in a bowl, add salt and pepper and break the feta into asymmetrical pieces.
  5. The composition of spinach and artichokes is incorporated into the egg mixture.
  6. Pour everything into the tart crust and bake for 30 minutes at 180C.
  7. The tart is served hot. It's a delight.

Advice: If you want, you can add other ingredients to the composition, such as pieces of raw prosciutto, they go great.


Method of preparation

Separate the yolk from the egg white. Mix the yolk with 2-3 tablespoons of sour cream and set aside. From flour, almonds, ½ teaspoon of salt, 1 egg white, 2 tablespoons of water and butter, knead a dough that you cover with transparent food foil and put it in the fridge.

Wash the spinach. Soak the leaves for a few seconds in salted water, then let them drain. The rude tai. With a fork, crush the Feta cheese. Fry the pine nuts in a fat-free pan. Mix the remaining sour cream with the milk, the rest of the eggs, salt, pepper and nutmeg.

On a surface lined with flour, spread two thirds of the dough, obtaining a sheet ½ cm thick. In the form of a tart already greased with fat, place the coca leaf, and over it you put spinach, feta and pine seeds. Turn sour cream and eggs. Spread the remaining dough and put the lid on the tart, pressing on the edges.

What is left of it you stretch once more and with the coca cutting wheel (or with a knife) you get thin strips. Put the yolk and sour cream mixture over the tart, place the dough strips decoratively and bake the tart for 35 minutes, at 200 °. Leave it to cool a bit, cut it into pieces and bring it warm to the table.


TURPLE WITH SPINACH AND CHEESE FETA

I saw this recipe in one of Jamie Oliver's shows and I found it fantastically appetizing. The content is creamy and aromatic, and on the outside, the tart is crunchy. It is also a good way to convince the little ones to eat spinach, if they are more capricious. I guarantee you will like them!

Amount: 8 servings

Preparation time: 30 minutes

  • 300 g frozen or fresh spinach
  • 250 g feta cheese
  • 50 g of cheese
  • 2 eggs
  • pepper, salt, oregano, sweet paprika
  • grated peel of a lemon
  • 8 thin pie sheets
  • oil
  • optional: basil, rosemary

Method of preparation

The oven is heated to 200 C.

Put the spinach in a pan with a little oil and leave it over medium heat until it thaws. If you have fresh spinach, wash, drain the leaves well and do the same, stirring often in the pan.

The feta cheese is passed with a fork in a bowl. Then add the grated cheese, lightly beaten eggs, salt, pepper, grated lemon peel and a teaspoon of oregano. Mix everything well and when the spinach is soft, add it to the bowl.

Take a baking paper slightly smaller than a tart pan or a heat-resistant pan, crumble and moisten with water. The paper is spread on the bottom of the tray and greased with a little oil.

Place 2 sheets of pie, slightly overlapping, so that they protrude a few cm out of the tray, forming a square. Grease the sheets with oil, sprinkle with paprika and place 3 more layers, greasing with a little oil between each layer.

Pour the spinach and cheese mixture into the pan and grate a little cheese over it. Then fold the edges of the pie sheets so that they cover the whole composition. Grease with a little oil and put a few basil or rosemary leaves over the tart.

Place the pan in the oven for 20 minutes until nicely browned. After it has cooled a bit, it can be served with a cooked beet salad. (Bake the beets in the oven until soft, about 1 hour, cut into pieces and season with salt, vinegar, oil and grated horseradish).

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Related


SPINACH TART AND 3 CHEESE CHEESE

Salted tarts are a very ingenious and, at the same time, very tasty method to recycle various dishes left in the fridge and to eat vegetables that you do not usually eat or that children refuse.

This recipe is suitable for breakfast or brunch, as well as for lunch or dinner, being very easy to adapt to the ingredients you have at hand.

We are cheese lovers, so we have 3-4 kinds of cheese constantly in the fridge. I used for this recipe: cheddar, gourmet mozzarella and feta. You can adjust it according to what you have available, as it would also suit cheese, blue cheese, goat cheese, parmesan or gloucester.

The recipe is an adaptation of the famous quiche tarts in French cuisine, which include a savory pastry dough filled with various meat, vegetable or cheese fillings. For a lower number of calories and an easy and quick preparation, my tart has no crust, the mixture being similar to that of pancakes.

I say to start, the preparation of the tart will take you at most 10 minutes, and its baking between 25 and 30 minutes, depending on the oven.


Ingredients

  • 1 pack of pie sheets (12 sheets)
  • 125 gr butter
  • 750 gr spinach
  • 350 gr feta cheese
  • 200 gr of fresh cow's cheese
  • 1 leurd link
  • 4-5 basil leaves
  • 1 red onion
  • 2 medium eggs
  • 25 gr butter
  • 1 teaspoon olive oil
  • salt
  • pepper
  • 1/2 bunch of green dill

Method of preparation

We prepare the ingredients for the Pie with spinach and feta cheese.

Assemble and bake the delicious Pie with spinach and feta cheese.



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Quiche with spinach

The spinach quiche recipe allows you to customize the dish you are cooking, adding or removing some ingredients, but at the same time keeping the basic idea of ​​this dish of French origin.

Ingredient:

- 1/2 packet of butter
- 3 cloves of garlic, chopped
- 1 small, chopped onion
- 300 grams of chopped, thawed and drained spinach
- 150 grams of preserved, drained mushrooms
- 200 grams of feta cheese with herbs and garlic, chopped
- 220 grams of grated Cheddar cheese
- pie sheet for a round tray with a diameter of 20 centimeters
- 4 beaten eggs
- 1 cup of milk
- salt and pepper to taste

Method of preparation:

Preheat the oven to 190 degrees Celsius. In a medium skillet, melt the butter over medium heat. Add the onion and garlic and cook for about 7 minutes, until golden brown. Add the spinach, mushrooms, feta cheese and half a cup of cheddar cheese. Add salt and pepper and mix for 2-3 minutes, then place the composition in the round pie tray in which you previously placed the pie sheet.

In a bowl, mix the beaten eggs with the milk, season with salt and pepper. Pour the mixture over the spinach mixture in the pan, allowing the eggs to mix well with the spinach and cheese.

Bake in the preheated oven for 15 minutes, then sprinkle the rest of the Cheddar cheese on top and bake for another 35-40 minutes, until the composition has coagulated in the middle. Remove from the oven and let stand for 10 minutes, then serve.


Spinach tart

Spinach tart is very good as an appetizer or as a snack for lunch. It is close as a cheesecake composition, and is easy to prepare.

ingredients

* 125g cold butter, cut into cubes
* 225g flour
* 1 tablespoon water

* 450 g chopped spinach
* 100 g mushrooms
* 1 chopped red onion
* 3 eggs
* 1 cup milk
* 200 ml sour cream
* salt and pepper
* olive oil

Method of preparation

In a large frying pan, cook the onion, in a little olive oil, then add the mushrooms, cut into slices, and when they are ready, add the spinach. After 5 minutes, add 1 cup of milk and season with salt and pepper. Leave for another 3 minutes on low heat.

Preheat the oven to 225 ° C.

Using your fingers, combine the flour with the butter in such a way as to form a texture similar to that of breadcrumbs. Then add a tablespoon of water and knead the dough by hand until the composition is homogeneous.
Cover the dough and let it cool for 10 minutes.
Roll out the dough until it is 1/2 cm thin, then place the dough in a tart pan and prick with a fork from place to place.
Put in the oven for 10 minutes until golden.

Meanwhile, mix the eggs with the sour cream, then add the spinach and mushroom mixture and season with salt and pepper.
Pour the composition into the dough tray and leave in the oven for 20 minutes. or until you see it's baked on top.
Leave it to cool before serving.


Method of preparation

Separate the yolk from the egg white. Mix the yolk with 2-3 tablespoons of sour cream and set aside. From flour, almonds, ½ teaspoon of salt, 1 egg white, 2 tablespoons of water and butter, knead a dough that you cover with transparent food foil and put it in the fridge.

Wash the spinach. Soak the leaves for a few seconds in salted water, then let them drain. The rude tai. With a fork, crush the Feta cheese. Fry the pine nuts in a fat-free pan. Mix the remaining sour cream with the milk, the rest of the eggs, salt, pepper and nutmeg.

On a surface lined with flour, spread two thirds of the dough, obtaining a sheet ½ cm thick. In the form of a tart already greased with fat, place the coca leaf, and over it you put spinach, feta and pine seeds. Turn sour cream and eggs. Spread the remaining dough and put the lid on the tart, pressing on the edges.

What is left of it you stretch once more and with the coca cutting wheel (or with a knife) you get thin strips. Put the yolk and sour cream mixture over the tart, place the dough strips decoratively and bake the tart for 35 minutes, at 200 °. Leave it to cool a bit, cut it into pieces and bring it warm to the table.