Spinach Tart
Appetizers Easter Recipes Lacto-Ovo Vegetarian Recipes Budget Recipes Vegetables
As Simona said a few days ago, I'm pulling another rabbit out of my hat at the last minute. The simplest spinach tart I've ever made: the batter just gets mixed, like pancake batter, and the filling goes in raw, just chop the ingredients. I promise you'll fall in love with it - this is an exceptionally delicious tart, the little secret to the taste lies in the green onions and dill which give a slightly sweet flavor. Although it's perfect as is, next time I'll add a few mint leaves to see if it can be even better.
Ingredients
Filling
700g fresh spinach
200g feta or sheep's milk cheese
5-6 green onion stalks
1/2 bunch parsley
1/4 bunch dill
2 garlic cloves
3 large eggs
salt, black pepper
Batter
370g all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
500ml water
60ml oil
1 egg
4 tablespoons oil (for greasing the pan)
6 tablespoons olive oil (for drizzling on top)
How to prepare spinach tart
- Remove the stems from the spinach and wash well. After cleaning, I had 700g left - that's the amount you need for this recipe. Drain the spinach very well. If you have a salad spinner, spin the spinach in batches to drain well. If you don't have a spinner, spread the spinach on kitchen towels and let it drain a bit.
- Take handfuls of spinach and roughly chop it with a knife. Repeat until all the spinach is chopped. I spun the spinach again in the spinner to make sure it was well drained.
- Put the chopped spinach in a large bowl. Mine didn't fit in one, so I divided it between two bowls.
- Slice the green onions into rounds (both white and green parts). Finely chop the parsley and dill.
- Add the herbs to the spinach. Crumble the cheese on top, add the crushed garlic, and add 2 level teaspoons of salt and 1/4 teaspoon of ground black pepper. Mix gently with your hand until well combined. Let the spinach rest while you prepare the batter. During this time, the spinach will soften from the salt and lose some volume.
- Mix the flour with the salt and baking powder. Make a well in the center and pour in the water, oil and egg. Mix well until no flour is visible, but don't overdo it - you don't need a smooth batter, a few small lumps here and there are fine. You'll get a batter slightly thicker than pancake batter.
- Grease a 30 x 33 cm pan with 4 tablespoons of oil. Pour part of the batter into the pan (slightly more than half), just enough to have a thin layer so the bottom of the pan isn't visible. Level the batter with the back of a spoon.
- Taste the spinach for salt and add more if needed. Beat the eggs well and pour them over the spinach. Mix gently again with your hand.
- Spread the filling over the batter in an even layer. Drizzle the olive oil over the filling with a spoon, covering the entire surface.
- Then pour the remaining batter over the filling. You won't have enough batter to pour a solid layer, so either spoon the batter here and there, or do as I did: put the batter in a pastry bag and pipe lines lengthwise and then crosswise across the entire surface of the tart.
- Bake the tart at 170°C for 50-55 minutes.
- The tart is delicious warm or at room temperature.
Chopped spinach
Chopped herbs
Spinach with herbs and feta
The batter
Layer of batter in the pan
Filling on top
Remaining batter on top
Baked tart
Sliced while still warm
