Spinach Tart with Filo Batter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g spinach leaves, frozen
- 1 bunch spring onion (s)
- 1 bunch dill
- 1 bunch rocket
- 1 bunch mint
- 5 tablespoon olive oil
- 250 g feta cheese
- 50 g breadcrumbs
- 250 g ricotta
- 4 medium egg (s)
- 5 sheets dough, filo-
- some salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Clean the spring onions and cut into fine rings.
- Squeeze out the thawed spinach and cut into small pieces if necessary.
- Clean and cut the dill, rocket & mint.
- Sauté the onions, rocket, dill and mint in two tablespoons of olive oil over a low heat and add the spinach.
- Cut the feta into pieces (or crumble it into small pieces) and mix with the breadcrumbs, the beaten eggs, the ricotta and the spinach mixture. Season the mixture with salt, pepper and nutmeg.
- Brush the filo pastry sheets with the three remaining tablespoons of olive oil and place in a springform pan (24 cm in diameter) so that the pastry sheets overlap the pan.
- Spread the vegetable and cheese mixture on the pastry sheets and make the overhanging pastry sheets the lid of the whole thing.
- Bake in an oven preheated to 180 degrees for about 35 to 40 minutes (cover with baking paper if necessary so that the dough lid does not get too dark).
- If filo pastry is not available, you can also use (very thinly rolled out) sheets of puff pastry.
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