Spinach & Feta Tart

Name: Spinach & Feta Tart
Ingredients: 250g spinach (shredded); 1 sheet short crust pastry; 150g feta (crumbled); 3 large eggs (lightly beaten (reserve 1 tablespoon))

Serves 4 serves

Ingredients

250g spinach shredded
1 sheet short crust pastry
150g feta crumbled
3 large eggs lightly beaten (reserve 1 tablespoon)

Instructions

Preheat theoven to 200C.
Heat a large nonstick frying pan, add ¼ cup (60ml) of water and the spinach and cook gently until wilted.
Squeeze out excess liquid and set aside.
Line a 16cm round cake tin with baking paper and then the sheet of pastry.
Add the feta and beaten eggs to the spinach. Mix well and season with sea salt and cracked pepper.
Pour the mixture into the pastry case and fold the excess pastry towards the centre.
Brush the folder pastry with the reserved egg.
Bake for 40 to 45 minutes or until golden and set.

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What other people thought of the recipe “Spinach & Feta Tart”

Meredith Bond says:
October 14, 2020 at

So easy to make, and to eat! I used Danish Fetta and certainly didn’t need to season it with any salt as per # 5.
Hailey says:
October 5, 2020 at

So easy and very tasty. We only had puff pastry and it still worked well
Alex says:
May 14, 2020 at

MMMM tasty!

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