Very Rustic Spinach and Feta Tart

Recipe by Zurie
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 7
    ounces spinach (200g, do NOT use chard) or 7 ounces baby spinach leaves (200g, do NOT use chard)
  • 7
    ounces feta cheese (200 g, blotted dry if in brine)
  • 12
    cup green onion, chopped (125 ml, spring onion, or shallots)
  • 12
    cup heavy cream (125 ml, I used a thick creme fraiche, or use sour cream OR USE GREEK YOGHURT)
  • 4
    eggs, largest size
  • 1
    teaspoon Tabasco sauce (5 ml, or use any hot sauce)
  • Optional
  • 12
    teaspoon nutmeg, ground (optional)
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DIRECTIONS

  • Heat oven to 350 deg F/180 deg Celsius If you have a convection/fan oven, lower heat slightly.
  • Grease a normal-sized pie tin or tart plate with butter.
  • In a large bowl, tear up the spinach leaves. To make this less "rustic", LOL, you can chop the leaves finely!
  • Crumble the feta cheese over the leaves and add the chopped green/spring onions.
  • In another bowl, beat the cream with the eggs until well beaten and very smooth. DO use thick cream: the creme fraiche we get is slightly softer than the consistency of cream cheese, which is great! Or use sour cream, which is thicker than plain cream.
  • Add to the bowl of vegetables, Tabasco, and if you like, the nutmeg.
  • Stir this whole funny mess together.
  • Scrape into the greased tart plate, and bake in the pre-heated oven for 30 - 35 minutes, When done, it will be puffed up slightly in the centre, and will not wobble when you shake it.
  • Can wait in a warming oven.
  • NOTE: this recipe can be "refined" by slicing the dried leaves finely, and the final mixture baked in individual tartlet tins. In that case, serve it with a topping of thick yoghurt (Greek style) seasoned with a little salt, pepper, and a sprinkling of paprika. This way, it can be little tartlets for a buffet or other occasion -- and it will still be quick and easy to do.
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