Spinach And Feta Tart Recipe Inspired By NQN

Spinach is a great source of a number of vitamins and minerals including magnesium and potassium. As I am currently experiencing muscle cramps I am adding a lot of it to my diet. This spinach and feta tart is a great way for me to eat this green leafy vegetable.

Head straight on to the recipe for Spinach And Feta Tart ♥
Spinach And Feta Tart

I sometimes have to wonder at how people live their lives. Cooking food and leaving everything out of the fridge when they are done. Leaving cooked food to go off rather than eat left overs. Piling dishes up in the sink until they’ve run out of clean plates. Opening a new box of milk before the old one is finished. Using the floor or window sills as an ashtray and leaving burn marks where the cigarettes have been left. Tossing the cigarette buts into the garden instead of into a bin. Wearing dirty clothes to sit on clean furniture. And leaving oil stains behind where they have sat. Using the bathroom and not keeping it clean, even when they have missed the bowl. I wonder because this recently happened with house sitters. I am such a neat freak and was so taken aback by this behaviour.

Today’s inspiration ♥ Recipe For Spinach And Feta Tart ♥ can be found on Lavender and Lime Click To Tweet

But what got to me most of all was the burnt hob. It was basically brand new and on the second night of our holiday the house sitters burnt the stove. They did not even try and clean it, or the pot they used. The mess was covered up when we got home by one of my Le Creuset pots so I did not even see it straight away. Thankfully I managed to clean it as I was nearly in tears thinking that the money we had spent on our new kitchen would have gone to waste. The first time I made this spinach and feta tart the filling leaked out a bit. I knew if I cleaned it up immediately there would be no issues. It just seemed like the logical thing to do.


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4.67 from 3 votes

Recipe For Spinach And Feta Tart

This spinach and feta tart will keep for a few days if you can make it last that long.
All Rights Reserved: Inspired By Not Quite Nigella

Ingredients

  • 1 portion short crust pastry
  • 400 g spinach rinsed
  • 10 mls olive oil
  • 2 small red onions peeled, cut in half and finely sliced
  • 1 garlic clove finely chopped
  • Salt and freshly ground black pepper to season
  • 4 eggs
  • 160 mls milk
  • 100 g feta crumbled and divided

Method

  • Roll your pastry out until 3mm thick
  • Spray a tart tin with a removable bottom and line with the pastry
  • Line the pastry with baking paper and fill with baking beans
  • Place into the fridge for 30 minutes to rest
  • Flash fry your spinach in a non stick frying pan over a hot temperature until wilted
  • Place into a colander to drain and discard the excess water in the pan
  • Add the oil to the pan and when hot add the onions
  • Lower the temperature and sauté until soft and then add the garlic
  • Season generously and continue cooking
  • Squeeze out the excess water from your spinach and chop roughly
  • Add the to frying pan, season and set aside to cool
  • Place the eggs into a mixing bowl and season
  • Add the milk and 50g of the feta and whisk until combined
  • Preheat the oven to 200° Celsius
  • Blind bake the pastry for 15 minutes
  • Remove the baking beans and baking paper and place back into the oven for 5 minutes
  • Take the pastry shell out of the oven and set aside
  • Reduce the oven temperature to 190° Celsius
  • Spread the spinach evenly on the bottom and carefully pour the milk mixture over the spinach
  • Scatter the remaining feta on top and place the tart back into the oven
  • Bake for 30 minutes and remove from the oven and place on a wire rack
  • Leave to cool for 10 minutes before removing the tart from the tin and serving

 

Inspiration published on Lavender and Lime November 21:


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Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. Dave and I are busy building a house which is an adventure all in itself. Each year we visit a new place overseas to experience the food of the area. Follow along on our adventures!

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