Meatless Monday: Spinach, red onion and feta tart

Spinach, red onion and fetta pie

A crazy few weeks and being stranded in odd cities for work and leisure thanks to the ash cloud meant that I am a bit behind on posting (again1!). Nevertheless, here’s let’s hope we stay back on track with this simple, but delicious Spinach, red onion and feta tart.

I found the recipe from one of those recipe cards I picked up at Coles and was pleasantly surprised to realise that the Sydney Market has a pretty big list of recipes based on different season’s produce! Not so good is realising that their PDFs are locked and in order to reproduce the recipe I will have to type it up from scratch!

Ingredients

  • 3 sheets frozen short crust pastry
  • 2 bunches english spinach, leaves trimmed
  • 1 tbsp olive oil
  • 1 red onion
  • 3 garlic cloves, finely chopped
  • 4 eggs lightly beaten (I made do with 3)
  • 3/4 cup thickened cream
  • salt and pepper
  • 60g kalamata olive pitted
  • 100g feta cheese crumbled
Directions
  1. Preheat oven to 200 degree celcius. Take pastry from freezer to defrost. Once defrosted use pastry to line up a 30cm loose based tart pan. Prick the base of pastry with a fork. Bake blind for 5 minutes, remove weights and bake again for another 6-8 minutes until pastry is crispy. Take out of the oven and cool slightly. Reduce temperature down to 180
  2. Wash and wilt spinach in the microwave for 3-5 minutes. Remove exceed liquid and chop roughly
  3. Heat oil over medium heat. Add onion and garlic and cook for 3 minutes. Remove from heat and cool slightly, line base of pan with onion and garlic mix. Sprinkle spinach on top.
  4. Whisk egg, cream, salt and pepper together. Pour over spinach. Sprinkle with olive and fetta, bake for 25-30 minutes until set. Cool slightly and remove from pan to serve.
Using the red onion for the base adds a lovely sweetness to the dish, balanced by the tartness of the olive and fetta. I added an extra sheet of pastry as the pastry became  a little too crispy with just 2 layers, other than that this is a very solid recipe!
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Categories: baking, Food

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