Spinach, Egg and Feta Tart
Delicious and quick
Ingredients
- 100 grams butter
- 1 leek, sliced thinly
- 1 clove garlic
- 2 bunches spinach or rocket
- 200 grams feta
- 200grams ricotta
- 2 tablespoons chopped fresh parsley
- ½ cup cream
- 9 eggs
- Extra Virgin olive oil
- Fresh oregano
Method
- Preheat the oven to 180 degrees Celsius.
- In a large frying pan, melt half the butter. Add sliced leek and garlic.
- Sauté gently until very soft.
- Add the spinach and or rocket. Toss in with the leeks until wilted. Drain off excess liquid. Cool.
- Mix in the cheeses and chopped parsley. Stir through the cream and beaten eggs.
- Season with salt and freshly ground black pepper.
- Melt the remaining butter. Grease a 20x30 cm loose bottomed tin or baking dish.
- Brush a sheet of filo pastry with melted butter, place another sheet on top and repeat until 6 sheets lay on top of each other. Place in the tart tin letting the pastry overhang the edges.
- Spread the spinach and egg mixture on the pastry base. Make 6 indentations in the filling.
- Crack the eggs into the indentations and drizzle with extra virgin olive oil.
- Sprinkle with fresh oregano leaves and freshly ground black pepper.
- Bake for 20-25 minutes until the tart is set and the eggs are just cooked