Spanakopita are a traditional Greek savoury spinach and feta phyllo triangles. A popular appetizer or finger foods that the family enjoys. Though preparing individual triangles are time-consuming, this tart is easy, quick and ready in minutes. Moreover, I prefer working with puff pastry than individual phyllo (filo) sheets. For a hidden surprise, incorporated eggs in the filling. This tart is perfect for entertaining during the Holiday season. Serve as an appetizer or a vegetarian main course.
Feta is a pure white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It has a distinct briny taste and crumbly texture. One of the most Greek known cheese, especially worldwide. Versatile, it is used in pastries, sandwiches, omelettes, salads, toppings or as a garnish with meat and vegetable dishes. A healthy cheese, good source of protein, vitamins with low fat content. Easy to digest, excellent for gut and bone health. Salty and should be eaten in moderation. The best way to store feta is in olive oil.
Feta is a pure white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It has a distinct briny taste and crumbly texture. One of the most Greek known cheese, especially worldwide. Versatile, it is used in pastries, sandwiches, omelettes, salads, toppings or as a garnish with meat and vegetable dishes. A healthy cheese, good source of protein, vitamins with low fat content. Easy to digest, excellent for gut and bone health. Salty and should be eaten in moderation. The best way to store feta is in olive oil.
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Spinach, Feta & Egg Puff Pastry Tart
(Serves 6 or 8)
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gm, available in Canada) or frozen puff pastry sheets (defrosted before use)
1 to 2 tablespoons flour for dusting
1 egg (lightly beaten for egg wash)
Filling:
1 large bunch fresh spinach
200 grams block of traditional feta cheese (cut into cubes)
4 green onions (chopped)
4 large cloves of garlic (chopped)
1 long green chilli (chopped)
1/4 cup all-purpose flour
1/2 cup milk
1 + 4 eggs
freshly cracked black pepper
1/8 teaspoon nutmeg (grated)
2 tablespoons butter
salt
Method:
Cut spinach finely, wash and drain out excess moisture using a salad spinner. Transfer to a saucepan and heat until wilted in a couple of minutes. Drain out any liquid, set the spinach aside.
In a separate pan, heat butter, saute onions, green chilli and garlic. Sprinkle flour and fry well. Slowly add milk and stir well avoiding any lumps. Mix in the spinach, freshly cracked pepper and nutmeg.
Remove from heat and when cool, incorporate the cheese along with one egg. If required, sprinkle little salt.
Preheat oven to 400 F or 200 C.
Lightly dust a work surface and roll out a block of puff pastry into 12-inch by 12-inch square. With the help of the rolling pin, unroll into a 9-inch removable bottom tart pan. Let the four corners of the pastry hang over the edge. Spread the spinach-cheese filling evenly over the pastry. Make four depressions in the filling next to the four corners. Crack an egg in each depression then, fold the pastry corners over the filling. Brush the top of the corners and rim of the pastry with beaten egg.
Roll the second block of pastry and cover the filling. Press the edges to seal. Brush the top with egg wash and prick with a fork for venting.
Place tart on a baking sheet and transfer to the oven. Bake for 25 to 30 minutes until puffed and golden brown.
Allow to rest for 15 minutes. Cut into wedges and serve.
Note:
(Serves 6 or 8)
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gm, available in Canada) or frozen puff pastry sheets (defrosted before use)
1 to 2 tablespoons flour for dusting
1 egg (lightly beaten for egg wash)
Filling:
1 large bunch fresh spinach
200 grams block of traditional feta cheese (cut into cubes)
4 green onions (chopped)
4 large cloves of garlic (chopped)
1 long green chilli (chopped)
1/4 cup all-purpose flour
1/2 cup milk
1 + 4 eggs
freshly cracked black pepper
1/8 teaspoon nutmeg (grated)
2 tablespoons butter
salt
Method:
Cut spinach finely, wash and drain out excess moisture using a salad spinner. Transfer to a saucepan and heat until wilted in a couple of minutes. Drain out any liquid, set the spinach aside.
In a separate pan, heat butter, saute onions, green chilli and garlic. Sprinkle flour and fry well. Slowly add milk and stir well avoiding any lumps. Mix in the spinach, freshly cracked pepper and nutmeg.
Remove from heat and when cool, incorporate the cheese along with one egg. If required, sprinkle little salt.
Preheat oven to 400 F or 200 C.
Lightly dust a work surface and roll out a block of puff pastry into 12-inch by 12-inch square. With the help of the rolling pin, unroll into a 9-inch removable bottom tart pan. Let the four corners of the pastry hang over the edge. Spread the spinach-cheese filling evenly over the pastry. Make four depressions in the filling next to the four corners. Crack an egg in each depression then, fold the pastry corners over the filling. Brush the top of the corners and rim of the pastry with beaten egg.
Roll the second block of pastry and cover the filling. Press the edges to seal. Brush the top with egg wash and prick with a fork for venting.
Place tart on a baking sheet and transfer to the oven. Bake for 25 to 30 minutes until puffed and golden brown.
Allow to rest for 15 minutes. Cut into wedges and serve.
Note:
- Surprise eggs in the tart inspired from Paul Hollywood's Spinach and Egg Tart made with shortcrust pastry.
