I made enough filling for two tarts, which is why it looks a lot more in the photos, but I’ll just give you the amounts to fill one tart. I started by cooking garlic, onion and spring onions in a pan on a medium heat in oil. Once soft, I set them aside in a bowl.
I added a drizzle more oil to the same pan and wilted fresh spinach, once it began to wilt I added butter and a sprinkling of nutmeg. When it was all wilted I put it in a sieve over a bowl to drain out the excess water. I pressed it down with a spoon to get plenty of water out.
I mixed the spinach with the onions in a bowl.
Then I chopped up fresh flat leaf parsley and fresh dill. Fresh herbs are a must for this recipe, the flavour can’t be matched by dried herbs!
I added the herb to the spinach mixture and stirred in well.
In a separate bowl I weighed out natural breadcrumbs, parmesan, crumbled feta, and crumbled goats cheese.
I added the cheese mixture to the spinach and stirred in well. Finally I added egg and mixed it in, as well as some salt to taste.
To make the pastry I used the same method and amounts from my Pumpkin Pie recipe. I rolled out 2/3 of the pastry onto some cling film (this makes it easy to pick up!)
I greased my tin and lined it with the pastry, cutting off any excess and pricking the bottom with a fork. Next I put baking paper in the pastry and poured in some baking beans. I baked it for 10-15 minutes until the pastry started to brown around the edges.
I took the paper and baking beans out and baked it again for 5-10 minutes until the bottom looked fully cooked.
Then I filled the pastry case with the filling and packed it in quite well, filling the tin right to the top.
I rolled out the final third of the pastry and cut out strips, using beaten egg as ‘glue’ I brushed the edges of the tart, stuck the strips in a lattice pattern and trimmed the edges. I also brushed the egg white on the bottom layer of pastry where it crossed over. When I was done I brushed the tart all over with the beaten egg.
I baked the Spinach & Feta Tart for 20-25 minutes until it was golden brown.
I recommend serving the Spinach & Feta Tart with mash and vegetables! However if you’re serving the tart cold it would be really good with salad. Both myself and my boyfriend ate this up quick, it was really tasty. The freshness of the herbs really comes through in the filling and the pastry was perfectly crisp. A delicious week night dinner!
Spinach & Feta Tart
For the pastry
- 350 g Plain flour
- 170 g Butter
- 3 Eggs large
For the filling
- 1 clove of Garlic
- 1/2 an Onion
- 1/2 tbsp Olive oil
- 6 Spring onion
- 350 g Fresh spinach
- 1 tsp Butter
- 1/4 tsp Nutmeg
- 15 g Fresh flat leaf parsley
- 15 g Fresh dill
- 50 g Natural breadcrumbs
- 25 g Parmesan
- 140 g Feta
- 60 g Goats cheese
- 1 Eggs large
- 1/4 tsp Salt
Cook the garlic, onion and spring onions in a pan on a medium heat in the olive oil. Once soft, set aside in a bowl
In the same pan, cook the fresh spinach. Once it begins to wilt add the butter and the nutmeg. When fully wilted put it in a sieve over a bowl to drain out the excess water. Press down on it with a spoon to get plenty of water out
Mix the spinach with the onions in a bowl
Chop up the fresh flat leaf parsley and fresh dill. Add the herbs to the spinach mixture and stir in well
In a separate bowl mix the natural breadcrumbs, parmesan, crumbled feta, and crumbled goats cheese
Add the cheese mixture to the spinach and stir in well. Add the egg and mix in, then the salt
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
To make the pastry rub together the plain flour and butter until it resembles breadcrumbs. Add 2 eggs and form a dough. Wrap in cling film and chill in the fridge for 30 minutes
Roll out 2/3 of the pastry onto some cling film. Grease the tin and line it with the pastry, cutting off any excess and pricking the bottom with a fork. Put baking paper in the pastry and pour in some baking beans. Bake for 10-15 minutes until the pastry starts to brown around the edges
Take the paper and baking beans out and bake it again for 5-10 minutes until the bottom looks fully cooked
Fill the pastry case with the filling and pack it in quite well, filling right to the top
Roll out the final third of the pastry and cut out strips, brush the edges of the tart with a beaten egg, stick the strips in a lattice pattern and trim the edges. Also brush the beaten egg on the bottom layer of pastry where it crosses over. When finished, brush the tart all over with the beaten egg
Bake the tart for 20-25 minutes until golden brown