Recipe of the Week: Spinach-Feta Puff Pastry Tart

Spinach-Feta Puff Pastry Tart – Photo Credit Randolph Graham

 

This Greek combination of spinach, feta cheese and lemons is a true flavor-flash. Add a little fresh dill and mint into the mix and you have something that will make your friends and family clamor for more.

 

Ingredients:

  • 4 tablespoons extra-virgin olive oil (divided)
  • 6 green onions (sliced thin)
  • 12 ounces fresh baby spinach (stems removed)
  • 1 sheet puff pastry (thawed)
  • 2 small lemons (divided – for zest/juice/topping)
  • 2 eggs
  • ½ cup crème fraîche (sour cream will not do!)
  • 2 tablespoons fresh dill (chopped)
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • ⅛ teaspoon nutmeg
  • 4 ounces feta cheese (crumbled)
  • ½ cup fresh mint leaves (diced)
  • ¼ cup fresh dill sprigs

 

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

 

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the green onions; cook and stir until tender and fragrant, about 2 minutes. Gradually add half of the spinach, stirring 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.
  • Roll out puff pastry sheet to a 14×11-inch rectangle on a lightly floured surface. Carefully transfer the pastry to the prepared baking sheet. Moisten the edges of the pastry with water and fold over a ½-inch border on all sides; press border lightly. Chill pastry for at least 15 minutes.
  • While pastry is chilling, zest and juice one of the lemons. In a medium bowl whisk together 1 teaspoon lemon zest, eggs, crème fraîche, chopped dill, salt, pepper and nutmeg. Stir in chopped spinach mixture and the feta. Spread this 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 to cool while preparing lemon slices.
  • Thinly slice the remaining lemon. Season with salt and pepper. In a large skillet heat 1 tablespoon olive oil over medium heat. Cook slices for 3 to 5 minutes or until browned, turning once. Remove slices from pan and layer on cooled tart.
  • Just before serving the tart, toss the remaining spinach and all of the mint leaves and dill sprigs and 1 tablespoon of lemon juice and the remaining 2 tablespoons oil. Add any remaining lemon zest and season to taste with salt and pepper. Place on top of the tart or serve on the side.

 

Randolph Graham, Ojai


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