MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Spinach and Feta Cheese Tart
| Spinach and Feta Cheese Tart | Print |
Recipe By: Alice Morrow
Spinach and Feta Cheese Tart
Ingredients
- 9” pie shell
- 2 eggs
- 1 c. chopped fresh spinach
- 1 c. ricotta cheese
- ½ c. crumbled feta cheese
- ¼ c. milk
- 1 T. fresh oregano
- ½ of each color bell pepper (red, yellow, orange, green), diced, optional
- 3-4 finely chopped Roma tomatoes, squeeze juice out, optional
- 3 T. grated parmesan cheese
- Extra crumbled feta cheese, garnish
- Salt, red/black pepper
Instructions
- Place pie shell into a tart pan with a removable bottom pan if possible. Spread dough to cover bottom and sides and trim off any excess dough. You can just leave in regular pie pan if desired.
- Do not prick crust. Line pastry with double thickness of heavy-duty foil.
- Bake 450 for 8 minutes. Remove foil and bake 5-7 minutes more until golden brown. Remove from oven.
- Reduce oven to 325.
- In a mixing bowl, beat eggs slightly.
- Stir in spinach, ricotta, ½ c. feta, milk, oregano, bell pepper, tomatoes and season with salt, red/black pepper to your taste. Mix well.
- Sprinkle the pastry with parmesan cheese.
- Pour egg mixture over the crust.
- Bake at 325 for 20 minutes or until knife comes out clean when inserted in middle.
- Let tart stand 5-8 minutes. If desired, you can top with additional crumbled feta cheese.
Related Posts
