Recipe by Zurie
This is based on my other quickie, Very Rustic Spinach and Feta Tart, but it contains no feta and no cream. Some evenings I am truly lazy when it comes to cooking dinner, but we are not fans of frozen or tinned vegs. So this is a life-saver, because no other side dish is needed when you make this, it's no-nonsense and very quick. Do not use swiss chard, because the leaves are too hard and tend to dry out on top: use the soft English spinach with the small leaves. I buy the conveniently cleaned spinach in the bags. Some small yoghurt containers are 5 oz (150g) and others are 6 ox (175 g). Won't make a difference which you use.
Top Review by Chicagoland Chef du Jour
SO, SO YUMMY! I made a few minor changes: 3 - 4 ounces added grated Fontinela cheese. I sautéed the mushrooms until the edges were browned, sautéed the onions & garlic. I felt 1 teaspoon of Season Salt was too much, I will cut back next time. I did add Frank's hot sauce, I would recommend it. Sprinkled with Italian bread crumbs. This was amazing and it makes for a great meatless dinner when served with recipe#450004. I am thrilled to be the first to make, review & dine on this treat. Made for Cook-A-Thon in honor of Zurie's dear husband. RIP.
- 7 -8 ounces baby spinach leaves (200g approx)
- 7 -8 ounces mushrooms
- 1⁄2 cup onion, finely chopped (125 ml)
- 4 eggs, largest size you have (I prefer free-range eggs)
- 5 -6 ounces yoghurt, plain, Greek preferred (150 - 175 g)
- 1 teaspoon seasoning salt (7 ml, your favourite mixture)
- 1 teaspoon Tabasco sauce (or other hot sauce)
- 1 -2 teaspoon garlic, finely chopped
- 2 tablespoons olive oil
- 3 tablespoons breadcrumbs, dried
Directions See How It's Made
- Heat oven to 325 deg F/160 deg Celsius.
- Grease a tart plate with butter.
- Tear up or cut up the spinach roughly, and put into a mixing bowl.
- Add the chopped mushrooms and onion to the spinach.
- Whisk the eggs in another bowl, and add the yoghurt, seasoning salt, Tabasco and garlic. Whisk well. Add to the spinach mixture.
- Mix through well with a spatula, wooden spoon, or your hands!
- Pat the whole lot into the greased tart plate. Use your hands to flatten it a little -- it should fit well into an ordinary-size tart pan or plate.
- Drizzle over the olive oil, and then sprinkle with the dried breadcrumbs. Bake for 45 minutes, or until slightly puffed up and set.
- * If you want, change the seasonings, or add more salt than suggested, as seasoning salt alone might not be enough. Nutmeg can also be added to the wet mixture.