Very Rustic Spinach and Feta Tart
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 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)
- 1⁄2 cup green onion, chopped (125 ml, spring onion, or shallots)
- 1⁄2 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
- 1⁄2 teaspoon nutmeg, ground (optional)
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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Reviews
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This is wonderful Zurie!! I made it rustic style. Used baby spinach and didn't even tear it. I used some slightly torn fresh basil from garden, and added a little garlic. I doubled the recipe and it barely fed the 4 of us, that's how much my hubby loved it. I also used plain Greek yogurt instead of heavy cream.
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Tweaks
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This is wonderful Zurie!! I made it rustic style. Used baby spinach and didn't even tear it. I used some slightly torn fresh basil from garden, and added a little garlic. I doubled the recipe and it barely fed the 4 of us, that's how much my hubby loved it. I also used plain Greek yogurt instead of heavy cream.
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).