Tart with feta cheese and spinach
4 servings
120 minutes
Feta and spinach tart is the embodiment of European culinary sophistication. The crispy shortcrust pastry, harmoniously combining butter and delicate flour, serves as the perfect base for a rich filling. Spinach, lightly sautéed in oil with a hint of garlic, complements the creamy taste of feta, creating an unparalleled depth of flavor. Eggs and sour cream add airiness to the filling, making each bite tender and melt-in-your-mouth. This tart is suitable for a festive dinner or a cozy family gathering and pairs wonderfully with light salads and white wine. The origins of such a pie can be found in Mediterranean cuisine, where feta and greens are key elements of gastronomy. An ideal choice for those who appreciate the refined combination of flavors and textures.
1
Mix the flour with salt and rub in cold butter until crumbly. Add an egg lightly beaten with ice water and knead the dough. Place it in a mold, shaping it into a basket. Cover with plastic wrap and refrigerate for at least half an hour.
- Wheat flour: 250 g
- Salt: 0.5 teaspoon
- Butter: 150 g
- Chicken egg: 3 pieces
- Water: 2 tablespoons
2
Chop the spinach. Heat oil in a pan, fry the garlic until golden, and remove it (no longer needed).
- Spinach: 200 g
- Garlic: 1 clove
3
Place spinach in the pan and stir for about 1 minute until it slightly 'wilts'. Remove from heat and let cool.
- Spinach: 200 g
4
Add grated cheese, eggs, and sour cream to the cooled spinach and mix well. Pour the filling onto the dough. Bake at 150 degrees for 50 minutes. Remove from the oven and let it sit for about 30 minutes.
- Feta cheese: 250 g
- Chicken egg: 3 pieces
- Sour cream: 3 tablespoons