Spinach, Feta and Pine Nut Tart

FULL ARTICLE

By Allegra Darwood, Fourth Year, Dentistry

The Croft Magazine // Bristol Dental Student and Food Blogger Allegra shows us how to make a surprisingly simple and delicious Spinach, Feta and Pine Nut Tart. Although this recipe takes time to make, it is easy for beginners. It’s a real showstopper! For more great recipes and food inspiration based in Bristol follow Allegra’s Food Instagram: @allegra_goes_foodie. Please note that this recipe requires a tart tin.

45 mins prep, 30 mins chill time, 50 mins baking. Serves 8.

Ingredients

Filling:

1 red onions, diced

800g spinach, roughly chopped

Zest of 1 lemon

250g feta cheese, crumbled

1 spring onion, finely chopped

100g fresh dill, roughly chopped

200ml double cream

1 egg

100g pine nuts

Half tsp Nutmeg

Salt

Pepper

Dash vegetable oil

Shortcrust:

8oz plain flour

4oz butter (chilled, cubed)

1 tbsp cold water

Method:

1. Preheat oven to 190 C.

2. Wash spinach and allow to dry on the side. Toast pine nuts by dry heating a large pan and adding the pine nuts (do not add any oil). Stir constantly so they do not burn but have a browned look on the outside. Remove and leave on the side.

3. Using the same pan from before, cook red onions in vegetable oil until soft and translucent. Add spinach to pan in batches until shrunk and wilted. Transfer spinach and onions to a bowl and allow to cool on the side.

4. In a big bowl, add the lemon zest, dill, 75g of the pine nuts, spring onions, 200g of the feta. Whisk the egg and cream together and add.

5. Wrap the cooled spinach and onions in a tea towel and strain out any extra liquid. This takes a lot of time and muscle work; it may require the help of a friend. Once all liquid is removed, roughly chop the mixture up further and add to the big bowl. Mix everything together.

6. Grate in nutmeg and lots of pepper. Add salt to taste.

7. To make the shortcrust, in a bowl mix the butter into the flour with your fingertips until you get a fine crumb consistency. Mix in the water until it comes together as a dough. Don’t overmix or knead. Form into a bowl and leave in the fridge for 30 minutes to allow the gluten to relax.

8. Roll out shortcrust to about 0.5cm - 1cm thick and put in tart tin. Prick the pastry with a fork all over and bake at 190 C for 15-20 mins.

9. Add the filling and top with remaining feta and pine nuts. Bake for a further 30 mins and serve while hot or chilled.

Traditional Jewish Honey Cake
Easy Golden Gnocchi

Featured Image: Allegra Darwood


Have you tried this spinach, feta and pine nut tart yet?

AUTHOR