I don’t know what is going on, but the last few days I am feeling younger every day as in opposition to last month, where I aged 10 years in one week. Maybe now it’s the reversal or it’s simply because I stick to the three pillars of healthy living: regular exercise, health diet and sufficient sleep.
Sometimes we tend not to belief in simple advice, but … usually there is only one way to find out: try it!
Accordingly, in order to find out, whether you like my dish for today, you simply have to try it: Spinach and Feta Tart.
Well, there was some kind of pondering going on in my head, whether I should call it Spinach and Feta Tart or Feta and Spinach Tart. Looking at the ingredients, there would have been other options, too, like Spinach, Feta and Pine-nut Tart. Continuing from that one, yet more options would have been possible: Feta, Spinach and Pine-nut Tart or Pine-nut, Spinach and Feta Tart or Pine-nut, Feta and Spinach Tart. Then there is the option of abbreviating things: SF-Tart, FS-Tart, FSP-Tart, PSF-Tart, PFS-Tart, SFP-Tart or SPF-Tart … and we haven’t even mentioned there is garlic involved as well, nor is there any hint towards the kind of pastry used.
Nothing of that doesn’t really matter, so we stick with Spinach and Feta Tart. After all those are the main heroes. Here we go with the recipe …
400 g puff pastry
Knob of butter
2 cloves of garlic
500 g spinach
1 tsp. nutmeg
200 ml cream
200 g feta
80 g pine-nuts
Salt and pepper
Lightly oil your tart tin. I just rub it all over with butter, fine only the inside of course. Then line it with the puff pastry. It could look somewhat like this …
In a large pan, melt the knob of butter and then add the finely chopped onion and garlic. Fry them until translucent. Get your fresh spinach ready and wilt it down in the pan, even bit by bit when your pan can’t hold it at the same time. Season with nutmeg.
Get yourself a large bowl and mix the crumbled feta, cream, pine-nuts and the two eggs. Once the spinach is ready, incorporate the contents of the pan in the bowl as well. Season with salt and pepper.
All that goes now onto the puff pastry and then into the pre-heated oven at 180 °C for about 30 minutes. Honestly, I always try every dishes at 180 °C for 30 minutes. That’s my favourite baking temperature and time. In between I check, though, if it’s necessary to reduce or extend the time. Once the Spinach and Feta Tart got some nice colour to it, I reckon, we are ready to remove it from the oven.
It already has been a month since I did it and I nearly lost the recipe since I forgot to take notes, but since I have been rejuvenated recently, it worked well with my brain.
At this point, you just need to slice up the tart, serve it and enjoy it.
That should be possible. I don’t know what you think, but the combination of spinach and feta somehow sounds Greek to me. Just a feeling. If you like to give it a more Greek touch, you should use a few sheets of filo pastry instead of just normal puff pastry. Optionally you could also drink an Ouzo or two while preparing it. It’s entirely up to you, though.
Anyway, dig in …
See you another time then. I only need to watch now, how this rejuvenation thing is working out, how far it will take me back and, whether, it will result even in doing some stupid things …