Spinach and cheese tart
Serves 6
6 sheets filo pastry
40g butter, melted
500g English spinach, washed and drained. * 100g feta cheese, crumbled
400g ricotta cheese
½ teaspoon grated nutmeg
2 tablespoons sour cream
2 shallots, sliced
1 medium onion, diced
1 tablespoon olive oil
4 eggs, beaten
salt and black pepper
*frozen spinach can be used in this recipe, thaw and squeeze out excess liquid.
Preheat oven to 200ºC
Place washed spinach in a saucepan and wilt over moderate heat. Place in a sieve and remove excess water.
Prepare pastry shell in a spring form pan, deep pie dish or two 20cm cake tins by layering six filo pastry sheets brushed with
melted butter between each layer.
Sauté onions and shallots in olive oil and mix with drained
spinach.
In a separate medium bowl combine eggs, nutmeg, salt and pepper together. Add ricotta and feta cheeses and stir through. Mixture will appear lumpy.
Combine egg and cheese mixture with cooled spinach and onion mixture.
Spoon into prepared filo pastry case.
Bake for 45mins to one hour until filling is set.
Serve with a Greek style salad.
6 sheets filo pastry
40g butter, melted
500g English spinach, washed and drained. * 100g feta cheese, crumbled
400g ricotta cheese
½ teaspoon grated nutmeg
2 tablespoons sour cream
2 shallots, sliced
1 medium onion, diced
1 tablespoon olive oil
4 eggs, beaten
salt and black pepper
*frozen spinach can be used in this recipe, thaw and squeeze out excess liquid.
Preheat oven to 200ºC
Place washed spinach in a saucepan and wilt over moderate heat. Place in a sieve and remove excess water.
Prepare pastry shell in a spring form pan, deep pie dish or two 20cm cake tins by layering six filo pastry sheets brushed with
melted butter between each layer.
Sauté onions and shallots in olive oil and mix with drained
spinach.
In a separate medium bowl combine eggs, nutmeg, salt and pepper together. Add ricotta and feta cheeses and stir through. Mixture will appear lumpy.
Combine egg and cheese mixture with cooled spinach and onion mixture.
Spoon into prepared filo pastry case.
Bake for 45mins to one hour until filling is set.
Serve with a Greek style salad.