Subj : BH&G 3325
To   : All
From : Dave Drum
Date : Thu Jul 15 2021 10:15:32

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spinach & Feta Tart
 Categories: Pastry, Greens, Cheese, Citrus, Herbs
      Yield: 4 Servings
 
      3 tb Extra-virgin olive oil
      1 bn Green onions; thin sliced
      1 lb Fresh spinach; tough stems
           - removed
      1    Sheet puff pastry; thawed
      1 sm Lemon
      2 lg Eggs
    1/2 c  Creme fraiche
      2 tb Snipped fresh dill
    1/2 ts Kosher salt
    1/4 ts Ground black pepper
    1/8 ts Fresh grated nutmeg
      4 oz Feta cheese; crumbled
    1/2 c  Fresh mint leaves, torn if
           - large
    1/4 c  Fresh dill sprigs
           Sauteed Lemons
 
  In a very large skillet heat 1 tablespoon oil over
  medium-high heat. Add the green onions; cook and stir
  until tender and fragrant, about 2 minutes.
  
  Gradually add about 12 cups of the spinach, tossing with
  tongs until wilted, about 2 minutes. Remove and cool
  slightly. Drain and squeeze spinach mixture to remove as
  much liquid as possible. Coarsely chop the spinach
  mixture; set aside.
  
  Set oven @ 400ºF/205ºC.
  
  Line a baking sheet with parchment paper; set aside. On a
  lightly floured surface roll out puff pastry sheet to a
  13x11-inch rectangle. Carefully transfer the pastry to
  the prepared baking sheet. Moisten the edges of the
  pastry with water and fold over a 1/2-inch border on all
  sides; press border lightly. Using the back of a paring
  knife, make evenly spaced indentations around the outside
  edge of the pastry (this will help the border rise
  evenly). Chill pastry for 15 minutes or up to 1 hour.
  
  Meanwhile, zest and juice the lemon. In a medium bowl
  whisk together 1 teaspoon lemon zest, eggs, creme
  fraiche, snipped dill, 1/2 teaspoon salt, 1/4 teaspoon
  pepper, and nutmeg. Stir in chopped spinach mixture and
  feta. Spread over the surface of the pastry. Bake about
  30 minutes or until pastry is puffed and nicely browned
  on the bottom and filling is set. Slide onto a wire rack;
  cool.
  
  Just before serving, toss remaining spinach, mint leaves,
  and dill sprigs with 1 tablespoon lemon juice and
  remaining 2 tablespoons oil. Season to taste with salt
  and pepper. Top with Sauteed Lemons. Serve with tossed
  spinach and additional feta, if desired.
  
  SAUTEED LEMONS: Thin slice one small lemon. Season with
  salt and pepper. In a large skillet heat 1 tablespoon
  olive oil over medium heat. Cook slices 3 to 5 minutes or
  until browned, turning once. Remove. Let cool.
  
  Makes: 6 servings
  
  Better Homes & Gardens | October 2016
  
  MM Format by Dave Drum - 25 October 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

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