Spinach Tart

Spinach Tart
Serves 8
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Prep Time
30 min
Cook Time
1 hr 25 min
Prep Time
30 min
Cook Time
1 hr 25 min
Ingredients
  1. 1 tbs olive oil
  2. 1 leek, coarsely chopped
  3. 2 garlic cloves, crushed
  4. 500g Chopped Spinach
  5. 700g fresh ricotta, drained
  6. 400g Greek feta, crumbled
  7. 2 eggs
  8. 2 tbs chopped fresh dill
  9. 1 lemon, rind finely grated
  10. 1 egg, extra, lightly whisked
  11. 3 cups plain flour
  12. 250g butter
  13. 2 egg yolks
  14. 1/3 cup chilled water
Instructions
  1. To make pastry, mix flour and butter in a food processor until it resembles breadcrumbs. Add egg yolks and water. Process until dough just comes together. Knead on a lightly floured surface until just smooth. Cover. Place in fridge for 30 minutes to rest.
  2. Heat oil in pan over medium heat. Stir in leek and garlic for 5 minutes or until soft. Transfer to a bowl.
  3. Roll out two-thirds of the pastry on a lightly floured surface to a 5mm-thick disc. Line a round 4.5cm-deep, 23.5cm (base measurement) fluted pie tin, with removable base, with pastry. Trim excess.
  4. Preheat oven to 180°C. Stir the spinach, ricotta, feta, eggs, dill and lemon rind into the leek mixture. Spoon into the pastry case. Smooth the surface.
  5. Brush edge with extra egg. Roll out remaining pastry on a lightly floured surface to a 5mm-thick disc. Cut into ten 2cm-wide strips. Arrange half the strips, at 2cm intervals, across top of pie. Repeat, crossways, with remaining strips in a weaving pattern. Press to seal. Trim excess. Brush with extra egg.
  6. Bake for 1 hour 10 minutes or until golden. Cool in the pan for 20 minutes. Cut into slices to serve.
Inspired Health http://inspiredhealth.co.nz/

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